Koshiichikasumi. 生酛
SakenowaRecord your sake experiences and discover your favorites
越弌Koshiichi
Popular Comments
Brands from Echigotsurukame
Location
2580 Takenomachi, Nishikan-ku, Niigata,Open in Google Maps
Timeline
naic2008
Acidity and tingling fizziness. Fruity flavor. And sharp. Delicious.
Japanese>English
ぜきお
The liquor store I usually go to commented to me, "They used to make mostly classic light and dry sake, but recently they have started making modern sake. I bought it immediately 😁.
I bought it immediately 😁. It is indeed a modern type 👍The gorgeous aroma is moderate, but the acidity, umami, and sweetness are assertive.
It is delicious. Echigo-Tsurukame Shuzo, huh? I'll have to pay attention to it.
⭐️⭐️⭐️⭐️
Japanese>English
noutenkichan
It's like a Daiginjo!
☆2.5
Japanese>English
noutenkichan
It's like pure rice.
2.5 Stars
Japanese>English
disk
Slightly alcoholic in aroma
Tingling, sweet and bitter.
Somewhat lychee
Japanese>English
spring-man
Personal Assessment
★★★★☆
Love at first sight with the prominent label✨
Sweet, clean, refreshing 🍶.
Delicious! There will be a repeat 👍
Rating Criteria
★★★★★ Favorite
Hall of Fame
★★★★☆ Delicious!
I would recommend it to anyone.
Delicious.
Not to everyone's taste
Not so good.
I will try it again to confirm.
I don't like it.
I don't think I will drink it again
Japanese>English
金猫魔
Echigo Tsurukame: Koshiichi Episode1.3
Yamane Nishiki" is a variety of sake rice from Nagano Prefecture that was registered as a variety in 2017.
I thought Koshi-ichi was a series about using sake rice grown by the toji (master brewer). Apparently, the toji, Nobuyuki Yokota, chooses the rice based on the sake rice he wants to use and the taste he imagines.
The taste is citrusy and fruity, from the soft sweetness of tangerine to the crisp bitterness and refreshing acidity of grapefruit.
It matches the image on the label.
Mellow, light, juicy.
Delicious!
Koshiichi's label design, in this color, looks like an object in Asakusa!
=== === Ingredients:Rice
Ingredients: rice (domestic), rice malt (domestic), brewing alcohol
Ingredient Rice:Niigata rice
Polishing ratio: 60
Alcohol content: 15
Sake degree: -3.0
Acidity: 1.5
1,540 yen for 720ml
===
★★★★☆
Japanese>English
bap
Another brand of Echigo Tsurukame
It seems to be a series of Touji's specialties.
Left: Epsode 1.2, unadulterated, unprocessed
Right: Junmai Ginjo, unfiltered, 15% raw sake
Both rice is 60% polished Gohyakumangoku rice.
The junmai ginjo on the right has a cemedine-type aroma and a refreshing sweetness.
Dine" is a common term among our sake friends. Koshizai was evaluated as an evolution of Dine.
The left one is a softer, so-called "modern" sake yeast yeast yeast yeast yeast yeast.
Melon-like aroma and sweetness
The acidity, which is unique to the sake yeast yeast, is moderate, but it becomes fuller as the temperature rises.
Different types of sake, but both are attractive.
It is interesting to note that the number of mellow, sweet-tasting sakes from Niigata has been increasing recently.
Japanese>English
DJdaji
Very fruity. Like a white wine. Fizzy.
Japanese>English
荒井 正史
Sweetness and robust drinkability.
Japanese>English
クッキンアイドルまいぴー
This is the true flavor of rice!
Junmai Daiginjo
It has a rich aroma and sweetness, but with a clean aftertaste. It goes well with meals.
Japanese>English
さるごん
★★★★★
Yum!
As the label says, natural!
No quirks, totally pure!
It seems to be rare that they use Gohyakumangoku grown by Toji.
I've been away from sake for a long time, but this is why I can't stop.
Japanese>English
Shiryu
名古屋旅吞，一時間試酒放題。礦石般的香氣，微氣泡乳酸口感，爽口易飲。