Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Koshi no Tsuru Ichi-Joh 21
Koshi no Tsuru Ichi-Joh 21
Class: Junmai Daiginjo
Rice: Koshi Tanrei
Rice-Polishing Ratio: 21%
Brewery Location: Niigata
Food Pairings: Tempura and other fried foods, cream cheese, blue cheese, seafood hotpot, dishes with fatty ingredients.
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.
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.
