Extra Dry (1.8 L)

In 1882, third-generation Tokukichi Saito renamed the family brewery after the mountain that shadows it — Mt. Kirinzan — anchoring the brand's identity to a single forested site in Aga-machi, Higashi-kanbara-gun, where approximately 94% of the surrounding landscape is dense beech and cedar forest. That forest is not incidental: it filters the soft, low-mineral water drawn from the Tokonami River basin, the hydrological backbone of Kirinzan's signature style. Soft water slows saccharification and fermentation, enabling the extended cold fermentation that defines Niigata's Tanrei Karakuchi — light, dry, and structurally precise rather than aromatic or rich.

This Extra Dry expression is built on a Gohyakumangoku and Koshi-ibuki blend milled to 65% seimaibuai, fermented with proprietary G901 yeast via the sokujo (quick-starter) moto method, then tank-aged in stainless steel and pasteurized before bottling at standard ABV. The 1.8 L magnum format — the traditional isshobin — is the vessel in which izakayas and Japanese households have always consumed everyday sake, and Kirinzan treats this futsushu tier with the same sourcing discipline applied to its Junmai Daiginjo: 100% locally grown rice from 55 Aga-machi farming families, a supply chain that took nearly 30 years to build. The special feature here is precisely that seriousness of intent applied to an entry-level format — terroir-driven futsushu is a category almost no prestige brewery bothers to defend.