Koshi no Kanbai Chotokusen Daiginjo

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Tasting Notes

A masterpiece of the classic "Niigata Style," this Daiginjo is delicately flavored, astonishingly subtle, and impeccably balanced. It offers an elegant, understated ginjo fragrance. On the palate, it reveals a silken, velvety texture with profound umami and a hidden layer of mellow sweetness. The experience concludes with a clean, classic dry profile that lingers gracefully before fading into a quiet, sophisticated finish. Best enjoyed cool at around 55°F (12-13°C) alongside premium sushi, sashimi, or traditional Kaiseki cuisine.

Specifications

Prefecture: Niigata
Class: Daiginjo
Rice Variety: Yamadanishiki
Polishing Ratio: 30%
ABV: 16%
SMV: +6.0 (Dry)
Acidity: 1.1
Size: 720ml

Overview

Koshi no Kanbai is one of the most legendary names in the sake world, widely recognized as the pioneer of the clean, crisp, and dry "Niigata Style." The "Chotokusen" (Special Top Selection) represents the absolute pinnacle of Ishimoto Brewing Company's uncompromising focus on excellence. What truly sets this Daiginjo apart is its extraordinarily patient maturation process; it is aged at a constant 1° Centigrade for two full years. This slow, extreme cold-aging method seamlessly integrates its components, drawing out a profound depth of flavor and a silky mouthfeel that younger sakes cannot achieve. It is crafted with such precision that every single molecule feels immaculately in place.

About the Brewery

Ishimoto Sake Brewery Co., Ltd.

石本酒造株式会社

Founded in 1907 in Niigata's Kameda area, Ishimoto Sake Brewery produces Koshi no Kanbai.

Founded

1907

Location

Niigata, Niigata, Japan

Brewing philosophy

Keep evolving in order to perfect an unchanging identity, with pride in both sake and the surrounding region.

SAKEZEN

Brewery Signature

• Koshi no Kanbai
• Kameda
• disciplined clarity

Disciplined, dry and finely tapered Niigata sake that values restraint and consistency.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.