The waiter and I had a lot of fun talking about how it can only be read as koushi, no matter how you read it. It is a very dry sake, but it is much easier to drink than so-called "super dry" sake.
Koshi by Chiba Sake Revitalization Project.
It is said to be a sake made from Yamadanishiki produced in Chiba Prefecture.
Crystal silver color.
Plenty of apple, pear, and white peach fruit. Ethyl caproate type.
Elegant sweetness like mellow yet fine-grained top-fruit, with a smooth acidity that extends. Bitterness is faint.
This is delicious and to my taste.
Crystal silver color.
Aroma of fruits, mainly banana and melon, but also apple and pear. Isoamyl acetate type aroma may be predominant.
Aromas of cooked rice, joshinko (rice flour), and other rice aromas, selfeil. Whey and yogurt.
Attack is strong. Slight sweetness and sweetness from alcohol, with a firm acidity there, and a full-bodied bitterness in the aftertaste.
Gutsy and drinkable.
Crisp aroma with a pronounced acidity 🤤.
The mouthfeel is clean and fruity, which is not what you would expect from a "big dry" wine. ‼️
But it has a classic taste, with a sharp and pleasant bitterness, and a very nice acidity with a touch of alcohol 😋.
It also has a good aged feel of hiyaoroshi, and the clean aftertaste is so delicious that you can't stop drinking 🤤🤤🤤🤤🤤🤤.
It is delicious with a good sweetness and a robust flavor. However, it did not have much of the gassy feeling I was hoping for. The sweetness almost made me feel dull in the second half, but the moderate bitterness balanced it out and I was able to enjoy it to the end. Thank you for the meal😄.
Slight sweetness, a little acidity, and a little alcohol aroma.
A little more than an aperitif.
P.S I felt it was well-balanced the next day after drinking.