Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Koshi no Tsuru Daiginjo Genshu
Koshi no Tsuru Daiginjo Genshu
Class: Daiginjo
Style: Genshu
Rice: Koshi Tanrei
Rice-Polishing Ratio: 38%
Brewery Location: Niigata
Food Pairings: Seafood tempura, smoked chicken, prosciutto and other dry-cured ham, shiokara.
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.
Awards:
Annual Japan Sake Awards (Zenkoku Shinshu Kanpyokai) - Awarded
Size: 720ml
Location: CA Distribution
Brewery: Koshimeijo Co., Ltd.
Founded: 1845
Profile: 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.
