Koshi no Kanchubai “Gold”
Niigata prefecture
Charming and versatile
One sip of this “Gold”Junmai Ginjo and you’ll be hooked. It’s soft, round taste is born from the long, cold winters the sake spent brewing in Ojiya City. The cold winters give way to spring, when the snow melts into the soil, perfect for growing top tier rice, which is used to brew Koshino Kanchubai Gold Label. Such high quality rice produces a smooth texture and clean after taste accompanied by an elegant aroma. Great for pairing with Japanese foods.
Characteristics
| Brand | Koshi no Kanchubai |
| Brewery | Niigata Meijo |
| Category | Junmai Ginjo |
| Subcategory | N/A |
| Taste Profile | Rich & Dry |
| Rice variety | Rice grown in Niigata |
| Yeast variety | N/A |
| Alcohol | 14.00% |
| RPR | 55% |
| SMV | 3 |
| Acidity | 1.6 |
Serving Temperature
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Recommended
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Not Recommended
Region
Koshi no Kanchubai is made in Niigata prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Peach
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Apple
Recommended Pairing
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Meat
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Seafood
Niigata Meijo
Niigata Meijo is located in Ojiya in the central region of Niigata Prefecture 150 miles north of Tokyo. A fertile valley for rice farming surrounded by snow-covered mountains in winter, the environment is ideal for sake production. They have produced sake for over 70 years, and they have received many awards for their characteristically beautiful, smooth, clean and clear sake.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
