Kiccho Houzan (720 ml)

Kiccho Houzan originates from Niigata Prefecture, Japan's premier sake region, where winter snowmelt feeds soft water ideal for delicate fermentation. The brewery's location in Niigata's cool climate supports extended, controlled yeast activity—a hallmark of the prefecture's brewing tradition.

This expression is a junmai ginjo, with rice polished to 60% of its original grain. The brewing process emphasizes clean fermentation using selected koji and yeast strains, avoiding heavy extraction. The result is a sake built for food pairing rather than standalone sipping—a philosophy rooted in Niigata's postwar shift toward dry, food-compatible styles in the 1960s.

The special character lies in its mineral-forward profile, a direct consequence of Niigata's soft water chemistry and the ginjo polish level, which strips away heavier amino acids and lipids. This produces clarity over richness, making it a working sake for the table.