Junmai-shu "Koshigoi" -720ml / 12btls-
€31.12 per bottle
JPY ¥47,900(Excl. Tax) Rate: JPY 100 = EUR 0.78
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This special junmai sake uses Gohyakumangoku brewer’s rice polished to 60%. A pleasant aroma and a flavorful body, with a depth and richness and a signature acidity. Recommend served at room temperature or gently warmed (40 degrees Celsius).
btls
| Volume | 720ml (per bottle) |
|---|---|
| Number of Bottles | 12 bottles (as 1 case) |
| Body | Full Body |
| Dry or Sweet | Medium |
| Raw Material | Rice,Rice malt |
| Variety of Rice | Gohyakumangoku |
| Appearance | Nearly clear |
| Taste | A deep and rich flavor. |
| Aroma | A gentle and rich aroma. |
| Prize | National Tax Agency Sake Appraisal Conference 2016: Honorable Mention, Refined and Warm Sake Category |
| Suitable Temperature | Around 15°C / Around 50°C |
|---|---|
| Rice Milling Level | 60% |
| Alcohol Percentage | 15-16% |
| Sake Meter Value | 3 |
| Acid Degree | 1.8 |
| Amino Acid Degree | 1.5 |
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Nuts and Bolts
Pairs with dishes with rich seasoning and rich in oils.
- seared bonito
- sushi (medium fatty tuna, eel, sea urchin)
- stewed snapper
Brewery Information
Yoshino Shuzo -Chiba-
Brewery located in Kanto
Ueno, Katsura-shi, Chiba
We have been producing SAKE in the Katsuura area of the Boso Peninsula since 1830. The temperate climate of the region pairs with the quality of the ingredients we use and the skills of our producers to create brews where each and every bottle is a testament to our ongoing pursuit of excellence.
We use a horizontal cave-cut well bequeathed to us by our ancestors to obtain the water used in the SAKE, with its source in natural waterways in the mountains. This natural and rich blessing of the mountain helps create a SAKE with umami, gentle mouthfeel, and mild lingering notes of sweetness.
In 2015, the brew took the Gold Medal at the All Japan New SAKE Appraisal Conference and in the 45th Honorable Mention Award at the 2016 Southern Chief Brewers' Refined SAKE Appraisal Conference, a testament to the accolades and reception it has gotten.
