GEKKEIKAN TRADITIONAL SAKE

Fushimi, Kyoto has supplied sake brewers with soft, mineral-rich groundwater — naturally filtered through granite and mineral deposits, low in iron — for centuries, and it's this water source that anchors Gekkeikan's brewing identity. Founded here in 1637 by Jiemon Okura, Gekkeikan opened its Folsom, California facility in 1989, selecting the site because Sierra Nevada meltwater closely mirrors Fushimi's water profile. The Traditional is a futsushu: California-grown rice fermented with koji and yeast, with brewer's alcohol added to deliberately lighten the body. The result is clean and mild, with soft cream, gentle rice sweetness, a faint lactic note, and a short, smooth finish.