Koshi no kanbai

Our aim was to create a sake that is ideal for drinking at dinner—it matches well with cuisine, is always enjoyable, and doesn’t make you feel poorly the next day. Even though White Label is an everyday(futsu)sake, it’s based on the techniques we use to make ginjo. We polish the rice and slowly, carefully brew White Label at a low temperature over a long period of time, which results in the most accessible and satisfying sake possible. It has a sharp, powerful finish that its longtime fans love.”