Extra Dry (720 ml)

When the Saito family pivoted from charcoal manufacturing to sake brewing in 1843 at the foot of Mt. Kirinzan in Aga-machi, they inherited one decisive natural asset: very soft water drawn from the Tokonami River basin, filtered through dense beech-forest soils.

That low-mineral water profile is the technical engine behind the Extra Dry's character — soft water suppresses fermentation speed, enabling the extended cold fermentation that defines Niigata's Tanrei Karakuchi (light-and-dry) school.

The rice is Gohyakumangoku, grown within 10 km of the brewery by a network of 55 local Aga-machi farmers — a 100% local-sourcing achievement that took nearly three decades to realize and is now managed by Kirinzan's own in-house agricultural division. Milled

to 65% seimaibuai, fermented with proprietary yeast G901 via sokujo moto starter, and tank-aged in stainless steel, the sake is pasteurized before bottling at 15–16% ABV — no genshu, no wood contact.

What sets the Extra Dry apart within even Kirinzan's own lineup is its deliberate positioning at the sharpest end of the SMV spectrum: where the Junmai Ginjo tier still carries a delicate umami cushion, the Extra Dry strips the finish to near-austerity, making it one of the most food-aggressive expressions in the Niigata portfolio.

NV by nature; drink now or hold short-term, served anywhere from 5 °C (chilled) to 50 °C (kan) without loss of structure.