Happy New Year 🙇.
I wish you a happy new year 🎍.
I drank yesterday but didn't make it 💦.
We had a trouble with the tank in which we were preparing Junmai Daiginjyo Shasai no Yoake (dawn of Shasai), because we put steamed rice and brewing alcohol for 4-dan (70% milled rice ratio for regular sake) into the tank next to it.
The brewer adjusted the taste with koji rice made with white malted rice to avoid the worst case scenario, and the sake was ready to be sold as a product.
Since the brewing error involved about 90 koku of rice, it would have destroyed a small brewery.
It seems they decided to reduce the number of Shasoi no Dawn from the original plan.
This sake is only available for this occasion due to various reasons.
Slightly fizzy and fruity sweetness. The acidity, which seems to come from white malted rice, is impressive. The overall taste is refreshing and easy to drink without being too sweet.
When Icoma Brewery posted this sake on SNS, it got a million impressions and orders increased 🤔.
Crazy Salad House also said they placed an order after seeing the post, and I thought the response from SNS was amazing😅.
bouken, I look forward to working with you again this year😊More circumstances! I drank it too 😋I wondered how it would be like, but it was sweet and easy to drink with the refreshing acidity of white yeast rice 😋If you don't know about the various circumstances, it might not be strange 😄.
We drank it on New Year's Eve 2025 with New Year's Eve soba (buckwheat noodles), the 100th anniversary label.
As the name implies, it added a gorgeous aroma and fruity sweetness to the dining table.
Designed to lock in a strong aroma. The maximum of honjozo goodness, combined with the roughness of freshly squeezed sake, makes for a refreshing sake. As a food sake, it is a sake to be enjoyed with Japanese food.
I saw it in a store and bought it because I was curious about its origins.
After the initial sourness, the sweetness rushes in.
One of the sweetest tastes I have ever had!
I enjoyed it with everything from meals to cakes.
The label looks like it's Koshi's 100th anniversary sake. In my experience, Kouji is too sweet for my taste, but I gave it a try. But...I like it with just a hint of sweetness, but Kouji is still too sweet for my taste.
Check in this year, this year, this year.
There are only a few left, so we will just barely make it at this pace.
The first taste is tangy and spicy, followed by the umami and sweetness of the rice, just as the label says.
It is said to be very dry, but thanks to the umami and sweetness of the rice, it was delicious.
8.0/10.0
A local sake from Chiba Prefecture.
I drank several kinds of sake, but the quality of Koshi as a whole is high and I like them all.
I think I will keep it on hand in the future.
From chikumo
I'll share with you 😆.
Thank you.
It's like Kouko.
Fruity and sweet.
with a touch of alcohol at the end.
and a touch of alcohol at the end.
It's a real treat.
Koshi Junmai Daiginjo Nama-nazake [Iinuma Honke, Chiba Prefecture
Aromatic acidity and sweetness with a hint of apple. A lingering bitterness and a sense of alcohol.
Ingredients: rice (domestic), rice koji (domestic)
Rice polishing ratio: 50
Alcohol content: 16%.
