Ginban Shuzo was established in 1910 in Kurobe City, Toyama Prefecture, overlooking the Kurobe Gorge of the Northern Alps, and is credited with pioneering the dry sake style in Toyama. The brewery draws soft water from the Kurobe River alluvial fan spring group, one of Japan's Top 100 Famous Waters, formed as snowmelt from 3,000-meter peaks filters through granite over roughly ten years. Ginban's approach centers on the philosophy of rice and water first, producing sake that is approachable and refreshing without sacrificing depth.
