sato
Koshi is a brewery I particularly like, but it is hard to find here.
I wanted to drink Sakasai, but recently I found a new brewery that makes a very dry sake.
It was different from the Kouji I usually drink, and I got the impression that it was more robust.
I don't think there are many people who would describe it as "big and dry" without the label.
It has a strong umami flavor and is good with yakitori, motsu-ni (stewed motsu), or chikuzen-ni (stewed chicken and vegetables).
Japanese>English