Koshinohakuro Sanzui

Koshinohakuro Sanzui is a junmai ginjo from Hakuro Shuzo under the storied Koshino Hakuro brand, Sanzui suggesting the three-stroke water radical in kanji, a nod to the brewery's deep relationship with Niigata's exceptional water. Hakuro, founded in 1751, uses locally grown Gohyakumangoku rice and Nagaoka's soft water to craft sake in the tanrei tradition of the Echigo region. The ginjo-grade fermentation produces a light, aromatic, and cleanly dry sake.