KOSHIMEIJO

Brewery: Koshimeijo Co., Ltd.

Founded: 1845

Koshimeijo is a popular jizake (local/craft sake) maker in the Tochio District of Nagaoka City in Niigata Prefecture. The brewery strives to produce sake that simply makes people say, “It’s delicious!” Koshimeijo’s Toji (master brewer) calls his approach "intensely bold sake making." Koshimeijo is committed to using local rice – 100% is grown in Niigata Prefecture, and more than 90% is grown in Nagaoka City, including their own rice paddies.

PRODUCTS

Featured

Koshi no Tsuru Daiginjo Genshu

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Tasting Notes

This "kanpyokai shuppinshu" or sake produced specifically for the Annual Japan Sake Awards (Zenkoku Shinshu Kanpyokai) is brewed from late January to late February, when the outside temperature is at its optimum for sake making. Produced exclusively with 100% Koshitanrei rice from the local Tochio area and polished down to 38%. It is one of the highest quality sake produced by the brewery showcasing the toji's skill and quantities are limited. This daiginjo has a splendid aroma, rounded flavors that blooms beautifully on the palate, and a bright, refreshing finish. Notes of husky coconut sugar, cucumber, ripe apple, juicy melon, and a dash of white pepper.

Overview

Food Pairings: Seafood tempura, smoked chicken, prosciutto and other dry-cured ham, shiokara.

Awards:

Annual Japan Sake Awards (Zenkoku Shinshu Kanpyokai) - Awarded

Specifications

Class: Daiginjo
Style: Genshu
Rice: Koshi Tanrei
Rice-Polishing Ratio: 58%
ABV: 17%
Size: 720ml

Brewery Profile

Trade Resources

Specification Sheets & Bottle Images

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Koshi no Tsuru Ichi-Joh 21

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Tasting Notes

While more of Tochio’s farmlands have been abandoned in recent years, Koshinotsuru Ichi-joh 21 is brewed in collaboration with local farms in hopes of preserving the beautiful vistas of Tochio’s terraced rice paddies for future generations. The name Ichi-joh (壱醸) comes from this product beginning (ichi 壱) from rice at the farm to being brewed (醸した) into sake at the brewery. This limited quantity sake is made from 100% Tochio-grown Koshitanrei sake rice that has been polished down to 21%. The rice requires over 100 hours of polishing to reach such a fine percentage. Ichi-joh 21 is extremely clean and clear, with a slender yet powerful presence. Aromas of soft powdery iris, tart pineapple, and pear float gently from this well-balanced sake. It has a soft, silky mouthfeel, pronounced umami and a crisp finish.

Overview

Food Pairings: Tempura and other fried foods, cream cheese, blue cheese, seafood hotpot, dishes with fatty ingredients.

Specifications

Class: Junmai Daiginjo
Style: Muroka, Genshu
Rice: Koshi Tanrei
Rice-Polishing Ratio: 58%
ABV: 17%
Size: 720ml

Brewery Profile

Trade Resources

Specification Sheets & Bottle Images

Click to View Files