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koshinokanbai jyunmaiginjyo sai
- The refinement and crispness typical of Koshinokanbai can only be expressed by using rice made from rice suitable for sake brewing, which we have used for many years and are familiar with its characteristics, and aging it at a low temperature in the ginjo production process. For those who have never tasted sake before, this junmai sake has a light, easy-to-drink, non-fatiguing flavor, while still allowing the sake's rice flavor to be easily appreciated. It has a casual fullness and a soft, smooth, crisp finish. We recommend drinking it warm in the hot summer and cold in the cold winter to keep you cool.
- Junmai Ginjo
- 5 million stones Yamada Nishiki
- Raw oysters, fish boiled in broth. It is also an excellent partner for grilled nodoguro (sea bream) and salmon. It brings out the flavor of the fish and cuts the fat.