Koshikoi, light, dry
Rice polishing ratio: unknown
Rice used: Domestic
Alcohol content: 14
The basic premise is that it is delicious, but..,
It is not as good as Jin-yuu, which is my favorite (and I have made it my icon), but it has the feeling of a rumbling sensation in the throat afterwards.
But it is not as dry as Niiyu, which is my main favorite (icon), but it gives me a feeling of being thirst-quenched afterwards.
(Is it because of the low alcohol content?).
So far, I have yet to find a sake that surpasses the iconic Niiyu.
Chiba Prefecture "Standard Sake" 500ml Series
Koshigoi from Katsuura
The regular sake is considered to be in the honjozo class, and is reasonably priced at 550 yen.
I bought this the other day at a roadside station in Kisarazu, Chiba Prefecture.
I have not seen many 500 ml bottles to begin with.
It has a refreshing taste and acidity.
I went to the morning market in Katsuura, Chiba 🍁.
Koshikoi sake was on sale and the entrée was noshii ika 🦑.
My kids loved the noshii ika and left some for me to drink with sake when I get back home ❗️
I promised her that I would drink it with sake when I get back home 🥹.
Is it crisp and dry?
A little umami, sweet and easy to drink 🍶.
I think I could have had a bottle 😁.
Tonight's sake is from Chiba.
It is a sake with alcohol and sweetness on the palate, but it has a nice sharpness that makes it easy to enjoy.
By the way.
I would like to ask you to form a group called "Normal Sake Club".
The one on the far right (so how many times have I told you they are all the same?)
Peaches and melons (aren't those next to each other and next to each other famous?) The aroma of the top of the peach and melon.... It's so thick and smooth.... No wonder it's recommended. It has a slight sourness, and the taste is smooth but sharp.