The first Koshino-Kanbai, Ginjo-Bessen.
The aroma is very mild and elegant, with a hint of rice sweetness. The mouthfeel is light, but there is an umami taste in the center of the tongue, followed by a quiet bitterness. The bitterness lingers in the aftertaste, giving the impression of having drunk the wine, rather than just being able to cut through it quickly.
Compared to the Hakkaisan Tokubon, I felt there was a difference in the thickness of the flavor. Even within the framework of "light" dry sake, the presence of umami and astringency is a little stronger.
When paired with Satsuma-age, the bitterness becomes milder and the umami of the rice comes to the fore. I think it was a good match as a food sake.
It is not flashy, but it is a quiet and pleasant sake.
It has a watery mouthfeel with a sweet aroma of rice and a strong acidity. The aftertaste is light and refreshing, with a slight spiciness from the alcohol at the end.
Light and dry taste characteristic of Niigata
Alcohol 16%.
Sake meter degree +7
Acidity: Slightly high
Star ⭐️⭐️⭐️
My girlfriend's mom gave me a bottle of Koshino-Kanbai, a limited edition sake distributed within the prefecture, as a birthday present.
It is a winter limited edition sake, so it has a nice balance of sharpness, sweetness and rice flavor.
It was great with rice, and the sweetness was even better with spicy snacks 😆.
