While breweries love to showcase their premium ginjo styles Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65%, beyond requirements for even the premium honjozo grade. All rice is sourced directly from small farmers in the local  agricultural cooperative, none farther than five miles from the brewery. Made in the house style, it is dry, clean, light bodied, well balanced. Notes of hazelnut and toasted rice that makes it excellent both chilled or gently warmed.