Classic (1.8 L)

When the Saito family pivoted from charcoal manufacturing to sake brewing in 1843, they planted their operation at the foot of Mt. Kirinzan in Aga-machi — a decision that locked them into one of Japan's most demanding brewing environments and, ultimately, one of its most distinctive house styles.

The brewery draws soft, low-mineral water from the Tokonami River basin, naturally filtered through dense beech and cedar forest soils, a water profile that enables the extended, slow cold fermentation that defines Niigata's Tanrei Karakuchi (light and dry) philosophy.

Kirinzan Classic is built on a blend of Gohyakumangoku and Koshi-ibuki rice, milled to 65% seimaibuai, fermented with the brewery's proprietary G901 yeast strain via sokujo moto starter, then tank-aged in stainless steel before pasteurization. What separates

this expression from commodity futsushu is institutional conviction: Kirinzan spent nearly 30 years building a network of 55 local Aga-machi growers to achieve 100% locally sourced rice — a supply chain now managed by an in-house agricultural division — and applies that same sourcing discipline to its entry-level Classic as to its Junmai Daiginjo.

The 1.8 L format delivers the brewery's razor-sharp, delicate umami backbone at everyday scale without compromise. Drink now; serve chilled, at room temperature, or warmed to explore the full range of the soft-water fermentation character.