• Brewery: Kitaya Shuzo
• Classification: Junmai Daiginjo
• Prefecture: Fukuoka
• Rice Type: Fukuoka Yamada Nishiki & Yume Ikkon
• Polishing Ratio / Seimaibuai: 45%
• Alcohol: 14-17% by volume
• SMV: +5
• Acidity: na
• Bottle Size: 300ml

Kitaya Kansansui Junmai Daiginjo is produced in Fukuoka Prefecture by Kitaya, a family brewery founded in 1820.

Lychee, summer pear and melon are joined by delicate floral and fresh rice notes. The palate is smooth and rounded, with gentle sweetness, soft acidity and a clean, crisp finish.

Kansansui is brewed with Yamada Nishiki and Omachi sake rice polished to 45%, followed by slow fermentation at low temperature. The result is an aromatic Junmai Daiginjo that retains enough rice character and texture to remain balanced rather than simply perfume-driven.

For me, this is a very approachable Junmai Daiginjo. The fruit is expressive without becoming excessive, and the combination of softness and freshness makes the 300ml format particularly good for introducing someone to premium sake.

Serve: Chilled, approximately 45–50°F.

Pair with: Sushi, sashimi, scallops, shrimp, grilled white fish, tempura, light chicken dishes, or mild cheeses.