Koshinokanbai
A fantastic sake, the original premium sake.
I think the boom was at its height when the generation of sake drinkers was older than me, but I grew up in Niigata Prefecture until I moved to Tokyo as a student, and when I hear the name "Kanbai," I have a special impression of it, and the great name value gives me a feeling of longing.
Ginjo
Shin
The label on the back says, "A new standard for a new era.
It is not particularly fruity or modern, but more in the classical range.
It is calm, with a nice soft umami, pale, and still dry aftertaste, a plain beauty.
It is not a particularly interesting sake, but it is also the Koshino-Kanbai of 2021.
A while ago, I read about it in a series of articles by Hidehiko Yoshida,
I read about it in a series of articles by Hidehiko Yoshida,
After Mr. Yoshida became the director of the judo club of Meiji University (in order because Naoya Ogawa, his senior at Meiji University, went into professional wrestling), he went to various places to scout for talent, and he was greatly supported by the alumni of Meiji University's judo club, especially the president of Ishimoto Brewery in Niigata, who was very helpful.
Furthermore, even during the time of the previous president, he was supporting Naoki Uemura, a junior member of the Meiji University mountaineering club,
He drank Koshino-Kanme the night before leaving for McKinley.
Light, dry, and very smooth.
Gentle umami to finish with a bit of bitterness. Somehow I felt it would be a delicious sake if the specs were improved 😋.
Cold sake is really delicious 🤤.
This is a famous sake of yesteryear, although it is not heard of much these days.
When I hear this name, I salivate from the bottom of my mouth.
It is still delicious!
Echino Kanme the other day.
I was very much mistaken.
I was under the impression that the classic Echino Kanme was a sake for old-fashioned Showa-era men, if I may be so bold.
However!
It's just plain delicious! What a well-balanced and complete sake. （I served it well chilled (not recommended). It is light and dry, but there is no alcoholiness, and it is nicely balanced.
Sake rice is Gohyakumangoku and others, rice polishing ratio 55%, alcohol 16%, sake degree +8
I was really surprised, if I may be so blunt.
I felt the depth and depth of the layers of sake, not just the modern, fruity new wave.
