Kitaya Kansansui: Junmai Dai-Ginjyo
English: Cold Mountain Water
Background
Made using the “Shizukushibori” method and head water of the Yabe River, Kansansui has a soft touch coupled with subtle fruit and rice notes.
Awards:
*Double Gold at 2011 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition
*Best of Show at 2011 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition
*Double Gold at 2011 San Francisco International Wine Competition
Special Characteristics
Medium Dry & Light.
Rice Variety: Fukuoka Yamada Nishiki & Yume Ikkon
Sake Meter Value: +5.0
Milling: 55%
Alcohol By Volume: 14 - 17 %
Preferred Serving Temperature:
 |  |  |  |  |
| On-The-Rocks | Chilled | Room Temp | Warm | Hot |
Recommended Serving Vessels: Stemware, Sake Glass, Sake Cup, Masu
Available Sizes
300 mL
720 mL
Distribution
Nationwide
Location
Region: Kyushu
Prefecture: Fukuoka
Taste Profile
Tasting Notes
A hint of color can be detected in this sake. Delicate fruit aromas give way to gently honeyed flavors of lychee, summer pear and melon.
Kitaya Corporation
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