Aizu Homare Junmai Daiginjo Kiwami

In Japanese, the neologism コスパ (kosupa) means "cost balance" in the sense of something being cheap but having good quality. "Kosupa" applies to Homare's Junmai Daiginjo, too. The brewery markets the Kiwami as an inexpensive premium sake with a "surprising imbalance between taste and price". Other online stores praise its "overwhelming performance" and recommend it as the ideal "for beginners and women" (a common accolade I have always found a bit inappropriate).

The Kiwami is an excellent light daiginjo made to be enjoyed with food. It has a clean and fruity nose of pear and honeydew melon. Slightly dry and with a velvety texture, it boasts a pleasantly sweet mouthfeel with bitter notes, unobtrusive umami and an elegant and peppery finish. It is superior to other junmai daiginjo of the "kosupa" variety, a feat the brewery achieves by using Gohyakumangoku rice (instead of the more costly Yamadanishiki) as well as sophisticated brewing technology.