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Lying underneath Mt. Kirin in Japan’s northern Niigata prefecture, Kirin Shuzo has been producing sake since its founding in 1843. Rice is primarily sourced from local farmers and soft water is sourced from the Tokonami river, which provides the base for a mellow, elegant style of sake. The “Classic” futsu-shu is an everyday drinking sake made from a blend of Gohyakumangoku, the second most popular sake rice in Japan, and Koshi Ibuki rice polished to 65%. It’s dry and light on the palate, with notes of cacao and toasted rice. Great chilled, room temperature, or slightly warmed.