Kansansui

"Kansansui" uses the name of the legendary poet monk "Hanshan" (Kansan) of the Tang Dynasty, expressing a clear sake quality like cold and pure mountain water.
They develop Junmai Ginjo and Ginjo sake brewed by blending Yamada Nishiki and Fukuoka's "Gin no Sato" and fermenting at low temperatures. It features a light mouthfeel and a sharp dry taste, making it ideal as a food sake that enhances the taste of dishes such as yakitori and grilled fish.