The sake rice is Niigata Prefecture's Koshitanrei, which is a combination of Yamadanishiki and Gohyakumangoku rice, and is said to be suitable for sake brewing.
It has a light, refreshing taste with a full-bodied sweetness and a bitter, moderately dry aftertaste.
We enjoyed it with homemade tempura soba noodles.
I received a bottle of Echino Katora's Ryu.
I had only ever bought one bottle of Ryu, but when I visited Nagano Prefecture the other day, I saw a four-pack for the first time, so I bought it.
I first encountered Koshino Kagera 20 years ago when I was living in Niigata on business.
At the time, I tried a variety of Niigata's local sake, but Koshinoketora was the one I found easiest to drink, as I was in my 20s and not used to drinking sake at all.
I remember that I loved it so much that I would choose an izakaya based on whether or not it had Echino Kagera.
There are many varieties of Echino Katora, but I think most izakaya served this Ryu, Sakuza Katora, or Super Dry Taste.
It is as light and refreshing as water and has no habits, and it is as light and dry as snow.
It enhances the delicate flavors of Japanese food without interfering with them. The cost performance of such a superb dining sake is so good that you can get change for only 1,000 yen.
To this day, when I think of Niigata sake, I think of Koshinoketora.
Hi Hori, nice to meet you.
I sympathized with your thoughtful contribution to Echino Katora.
Ryu is a good food sake that is not considered a regular sake.
The unique softness of the sake, perhaps derived from the brewery's brewing water, is also an attraction of Echino Kagetora.
Thank you for your comment, Hiraccio 😊.
It is true that this gentle drinkability may come from the brewing water.
Ryu is the lowest-priced position among Keitora, but it is properly tasty, so I appreciate it.
