An unpasteurized, undiluted sake from one of Japan’s most historic breweriesChikumanishiki Shuzo, established in 1681 in Saku City, Nagano Prefecture. The brewery sits at 700 meters elevation, cradled by the Asama and Yatsugatake mountain ranges, using soft water from deep wells fed by the Chikuma River. Kizan Sanban is made with Miyama Nishiki rice milled to 55%, with fermentation intentionally stopped early to retain natural sweetness at a gentle 15% ABV. Only two tanks are produced each seasonone pasteurized, one nama (this one). Fresh, lively, and meant to be enjoyed now.