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越乃寒梅Koshinokanbai
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Brands from Ishimoto Shuzo
Koshinokanbai
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KoshinokagetoraSimilar Characteristics
Location
847-1 Kitayama, Kōnan-ku, Niigata,Open in Google Maps
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あべちよ
Long seller of Koshino-Kanbai
Slightly fruity aroma of peach and quince
Smooth mouthfeel
Soft and mellow flavor spreads but quickly recedes
Dry aftertaste
Goes well with food
Pairing: Braised Akinatai fish with ume plum paste
Japanese>English
xavi11xavi11
My eldest son's girlfriend gave me a gift from Niigata!
I am so sorry for taking care of you!
Thank you very much!
Light on the palate!
Smooth and smooth on the palate.
Elegant!
Delicious!
Japanese>English
ma-ki-
Good evening, xavi11xavi11!
Sake gift from your eldest son's girlfriend - she's a wonderful girlfriend 😁✨✨✨.
I remember getting EchinoKanbai a lot when I was younger 🤗
Japanese>English
nut3238
A little disappointing, as it was more refreshing than I had hoped. It's a gentle taste, and that's not a bad thing.
Japanese>English
新米2024
I heard it used to be hard to find. So this is what "light" means. So it's easy to drink like water.
Japanese>English
おうどんパン
Souvenir of Niigata No. 4!
It's Echino Kanbai, which used to be called "pre-sake" (my father's age, right?)!
I heard from an acquaintance that the pink label was very tasty!
It tastes very dry!
-I kept it at 5 degrees Celsius, but it has a strong watery taste, and the bitterness in the aftertaste is rather strong!
However, this sake is sold as it is at room temperature, and when the temperature changes, it becomes more gorgeous!
I think the alu feeling at the end may be different for different tastes.
I don't know what it is because the feeling is so different from when I drank it at Ponshukan...
Japanese>English
山廃純米
It has been a long time since we have posted a new Koshino-Kanbai brand, Kaiswa i.e., Sai, which is our first Koshino-Kanbai. It has a modern sake flavor and cuts through quickly while retaining the Koshino-Kanbai character. The watery mouthfeel that is typical of this sake is still present. This kusawa is easier to drink than the white label. Let's take a look at the specs.
Rice used: Gohyakumangoku (Niigata Prefecture), Yamadanishiki (Hyogo Prefecture)
Yamadanishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture), and other rice suitable for sake brewing
All other rice used
Rice polishing ratio: 50%.
Sake degree = +2
(From the Ishimoto Sake Brewery website)
Since it is so modern and easy to drink, we would like to try another new variety, Amane. So, the three new varieties of Echigo are delicious 🙇.
Japanese>English
dorankdoragon
I also wanted to try "Koshino-Kanme" 🍶.
Refreshing aroma like herbs 🌿.
Light and soft 🎵
Umami spreads in the mouth at once 😆.
Sour aftertaste, tightened up by a sour aftertaste 🍶 👍️
Japanese>English
みあき
It is a little hard but easy to drink. It doesn't get stuck in your mouth or throat. It is like plum wine. Not too sweet. It feels smooth.
Japanese>English
dorankdoragon
I've always wanted to try a "pure" 😂.
Fresh minty aroma 🌿.
Full of rich flavor ✨.
A hint of sourness too 😋.
Finishes with a firm and tight aftertaste 👍️
Japanese>English
