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Koshiji no Kobai

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The origins of the sake you've drunk are colored on the map.
Niigata
4(30.77%)
Miyagi
2(15.38%)
Toyama
2(15.38%)
Iwate
1(7.69%)
Tochigi
1(7.69%)

Timeline

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19
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Toyama's sake was also amazing. Phantom Taki. It has a Niigata-style base, which I like, but the sweetness is moderate and the freshness stands out. The sweetness was also surprising with a subtle almond-like aroma. Toyama is a great place! I couldn't help but mutter to myself. And the alcohol taste after going down the throat is gentle and characteristic, as if it had been designed on purpose. (I can't describe this part well, so I need to practice.) I am looking forward to drinking it again tonight. I want to drink it again after I finish it! It is an excellent sake that will remain in your memory even after you finish it.
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One of the recommendations from a native of Fukui Prefecture. I was excited to try Junmai Daiginjo! I was excited, but But it was an old sake with an old production date, and its color was amber (laugh). But it was still tasty enough, refreshing and luscious. It was still delicious, yet refreshing and luscious, with absolutely no alcohol feeling after going down the throat, which I can only say is a true feat. It has also been aged to give it a rich, honey-like flavor with additional sweetness and fullness. I finished the bottle with a renewed determination to get a fresh one next time.
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Kenbishi. You can buy Kembishi anywhere at a reasonable price. I finally drank it. It's sake, but it's like Shaoxing sake. What is this mellowness? It has a sense of maturity like a brandy. And the aftertaste is sake. It's not that it imitates anything, but the commonality is a sign of sophistication and maturity. It has a sweet mouthfeel, but it quickly cools down. It has a strong sake-like taste and is slightly prone to alcohol abuse. If I had been born there, I would have liked it more, but it did not suit me very much. （I'm sorry, Kembishi, but I drink it every night.) KENRISHI Heavy Industry Co.
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The aftertaste is truly Miyagi Prefecture sake. This is the only impression I can give. The mouthfeel is fresh, smooth, and sweet to medium. It is dangerous to drink it whenever it is on hand. The temptation of sake is there. If I could drink this kind of sake every day, I would feel rich, but my sense of common sense would fade away. Junmai Daiginjo is here. Thank you very much for your kindness.
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It was Nanbu Bijin from Iwate Prefecture. Once upon a time, when I was on a business trip and hosted a get-together with a client, the client asked for a bottle of Nanbu Bijin. I don't remember the taste at all, but I remember that the customer's simple and honest character, coupled with his "Iwate-bijin, Nanbu-bijin, and Nanbu-bijin, Nanbu-bijin. I don't remember the taste at all, but the simple character of the person who served the sake, coupled with his simple and simple personality, left a deep impression on my memory. I was able to drink it with him. I was allowed to drink it with him, but I don't remember the taste at all... I was fortunate enough to have a chance to purchase this bottle with the above memories in mind. What a surprise! It's so good! It's really tasty! I wondered what the "Nakaguchi" rate was, but once I drank it, I was convinced that it was easy to drink, easy to drink, easy to drink. If I had not grown up in Niigata, Nanbu Bijin would have become a staple in my home. I wish it would spread to many izakayas in Tokyo. It tastes so good that I want to recommend it. It has no peculiarity, no smell, no sake feeling, and is just like water. And it is neither too sweet nor too spicy. It makes you want to drink more and more. The person who made this is amazing.
Japanese>English
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It contains a 50% ratio of brewer's alcohol. It has a refreshing sharpness in the sweetness typical of Niigata, and has a good feeling of settling in the stomach. It does not seem to be widely distributed, but if you can keep buying it at a reasonable price, it could be a good sake for a regular evening drink. I drank about half of it, but it is a little too good to finish.
Japanese>English
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Haneya SHINE Shine Unpasteurized Sake Like the previous drink, this sake was drunk at a kappo-style restaurant at a premium price. I knew it was good sake! Gubigubi! It was sweet and gentle, with a low sake (alcohol) taste. Sake is a fruit. There are so many delicious sakes in the world.
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Slightly effervescent, sweet, fruity. I drank it at a kappo-style restaurant. When I looked it up later, I was disappointed to find that the price was quite expensive compared to the commercial price. It was good to know that there is a good brewery in Ashigara as well.
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It is sweet, but not too sweet, for a refreshing, refreshing evening drink.　It may be bad to say, but it tastes like the sake you drink at a popular izakaya (Japanese-style pub). It is a complex taste that brings back memories of an unusual hangover and "I don't even want to look at alcohol for the time being. It is a bottle that makes you think that memory is always associated with taste. ←I made Urakasumi into something magnificent. I remember that Zen was quite tasty. I'll look for it next time.
Japanese>English
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Honjozo. For evening drinking with brewing alcohol. The first sip is exceptional. Three or so tastes of umami and sweetness come in at the same time. It is an amazing moment as if you were kicked around, punched in the stomach, and slapped in the stomach at the same time. →Delicious. A mugful will make me happy again tonight. If you like sweet sake and the aroma of rice, you should definitely try Yukichubai. The taste is sweet, Japanese sweets type fruity. It goes down your throat softly. Refreshing aftertaste.
Japanese>English
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This is the one we always drink at home. It is an excellent product that made us decide to make it our regular sake. It is ordinary at room temperature, but when it is cooled down, it has its true flavor. It easily reaches the throat and has a very fruity sweetness and rice flavor. The good thing about this sake is that you can taste it even after the second sip. The first sip of so-called "delicious" sake is the best, but the second sip is tasteless (laugh). Like the Kubota I had the other day. So, Nakabeni has now taken on the great responsibility of occupying a corner of the vegetable room in our house. I first encountered Kubiki Shuzo on the recommendation of a relative's aunt. I was interested in the brewery because of their excellent kasumi sake.
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Junmai Ginjo No Brewing Alcohol The first sip of bliss. Mild sweetness, the aroma of rice, or the richness of rice. Anyway, it is Kubota. It is a Niigata sake. A glass of Kubota makes me happy. I grew up in snowy plums, so Kubota makes me think "Niigata is the place for sake after all! It makes me think, "Sake is Niigata after all! I look forward to going home at night and drinking Kubota. I've been drinking it since late afternoon.
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