山廃純米
It has been a long time since we have posted a new Koshino-Kanbai brand, Kaiswa i.e., Sai, which is our first Koshino-Kanbai. It has a modern sake flavor and cuts through quickly while retaining the Koshino-Kanbai character. The watery mouthfeel that is typical of this sake is still present. This kusawa is easier to drink than the white label. Let's take a look at the specs.
Rice used: Gohyakumangoku (Niigata Prefecture), Yamadanishiki (Hyogo Prefecture)
Yamadanishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture), and other rice suitable for sake brewing
All other rice used
Rice polishing ratio: 50%.
Sake degree = +2
(From the Ishimoto Sake Brewery website)
Since it is so modern and easy to drink, we would like to try another new variety, Amane. So, the three new varieties of Echigo are delicious 🙇.
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