Extra Dry (300 ml)

When the Saito family pivoted from charcoal manufacturing to sake brewing in 1843, they planted roots at the foot of Mt. Kirinzan in Aga-machi — a decision that locked the brewery into one of Japan's most demanding terroirs for dry sake. The Extra Dry is the

purest expression of that commitment: brewed with Gohyakumangoku rice, Niigata's workhorse variety prized for yielding clean, light fermentation, and milled to 65% seimaibuai — retaining enough starch for body without sacrificing the prefecture's signature restraint.

The technical foundation is the brewery's soft, low-mineral water drawn from the Tokonami River basin, naturally filtered through beech forest soils covering 94% of the surrounding landscape. Low mineral content suppresses yeast activity, enabling the extended cold fermentation that defines Niigata's Tanrei Karakuchi style — producing a sake that finishes dry and clean rather than aromatic or fruity.

Fermentation uses proprietary yeast G901 via the sokujo moto starter method, then tank-aged in stainless steel before pasteurization.

What sets this apart: Kirinzan treats its entry-level futsushu as a serious terroir expression — 100% locally sourced Aga-machi rice from 55 contracted growers, the same supply chain feeding the Junmai Daiginjo. The Extra Dry designation signals an SMV pushed further positive than the standard Classic, amplifying the razor-sharp, bone-dry finish that makes it suited to serving warm or at room temperature.