Ginjoshu Kanzansuisen

Ginjo brewed from Yamada Nishiki polished to 55%, slowly fermented at low temperature using subterranean spring water fed by the Hikosan mountain range in the Hita basin of Oita. The brewery, founded in 1804, is led by Oita Prefecture's only female head brewer-owner, who grows the Yamada Nishiki rice herself. Fruity, elegant aromas and a clean, delicate palate reflect the cool-climate brewing environment of Hida Hita.