Spring Time is Kanbai Shuzo's seasonal junmai ginjo, released each spring in limited quantities. It is made from Miyagi-grown Miyamanishiki polished to 55% and fermented with Miyatsubaki, the brewery's own yeast, isolated from a camellia blossom in the brewery garden and about seven years in development.

At 12% alcohol with an SMV of −43 and acidity of 2.0, it is clearly sweet but kept lively by its acidity: soft, flower-like sweetness, then a light tang that recalls early spring. Serve well chilled as an aperitif or with lighter dishes.