Kanchiku is produced by Totsuka Shuzo, founded in 1653 in Saku City, Nagano Prefecture, where the brewery draws on soft subterranean water from the Yatsugatake mountain range as its brewing water. The brand uses 100% Miyamanishiki rice grown in Nagano Prefecture, and all alcohol additions are also rice-derived, reflecting the brewery's commitment to ingredient integrity. Kanchiku's character shifts noticeably with serving temperature, moving from brisk and crisp when cold to round and full when warmed.
