Koshitanrei is Niigata’s answer to Yamadanishiki. It was specifically designed over the course of 15 years to be an excellent rice for daiginjo style sake, and was finally recognized by the Japanese government in 2004. This strain is a blend of Yamadanishiki and Gohyakumangoku, pulling favorable qualities from each that give it a well-defined “shimpaku” (starchy white core) and hardy growing abilities suitable for the colder climate of Niigata. It provides a rich flavor with a big, aromatic nose.
Filter by
All about sake
-
Introduction
Welcome To Your Sake Journey!
-
Lesson 1
What Is Sake?
-
Lesson 2
What Is Sake Made of and How Is It Made?
-
Lesson 3
What Is Rice Polishing Ratio?
-
Lesson 4
Types of Sake
-
Lesson 5
How To Store Sake
-
Lesson 6
How To Drink and Serve Sake
-
Lesson 7
Food Pairing Guide
-
Lesson 8
Best Sake Bottles and Brands for Beginners
