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Ishimoto Koshi no Kanbai Ginjō Bessen

Koshi no Kanbai Ginjō Bessen is made of Yamadanishiki rice from Hyōgo and Gohyakumangoku rice from Niigata milled to 55%. It is known for its pleasant, refreshing taste and is made from a yeast variety that produces a light-bodied, fragrant sake.
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Sake specs

Prefecture
Niigata (新潟)
Rice type
Gohyakumangoku (五百万石)
Polishing rate (semaibuai)
55%
Alcohol content
16%
SMV
+7
Ishimoto Koshino no Kanbai Ginjō Bessen (特別本醸造 別撰 越乃寒梅)

Ishimoto's Koshi no Kanbai Ginjō Bessen (特別本醸造 別撰 越乃寒梅) is made of Yamadanishiki rice from Shijimi-chō, Miki-shi, Hyōgo, and Gohyakumangoku rice from Niigata milled to 55%. It is known for its pleasant, refreshing taste and is made from a yeast variety that produces a light-bodied, fragrant sake. When served at room temperature or chilled, it has a refreshing taste that is the hallmark of the tanrei karakuchi style and features a more expansive flavour when warmed.

Ishimoto Koshino no Kanbai Ginjō Bessen (特別本醸造 別撰 越乃寒梅) Ishimoto Koshino no Kanbai Ginjō Bessen (特別本醸造 別撰 越乃寒梅) Ishimoto Koshino no Kanbai Ginjō Bessen (特別本醸造 別撰 越乃寒梅)

About the brewery

Brewery
Ishimoto Shuzō
Name in Japanese
石本酒造
Address
847-1 Kitayama, Konan, Niigata, 950-0116
Phone
025-276-2028
Website
Ishimoto Sake Brewery was founded in 1907. While most of the sake industry switched to the so-called 'triple sake brewing method' (三倍醸造 san-bai jōzō) during the rice shortages following World War II, Ishimoto continued to produce light and dry sake with a clean, refreshing taste. As the public preferred rich and sweet sake, sales stagnated. In the 1960s, essayist Sasaki Hisako, editor-in-chief of the magazine 'Sake' (酒), published a feature on Koshino Kanbai, describing it as a 'fantastic sake'. In 1963, Sasaki's devotion to Koshino Kanbai was picked out by Shukan Asahi magazine, triggering a new sake boom. Koshino Kanbai continues to be highly popular to this day.

Ishimoto sources Yamadanishiki rice from Miki City, Hyōgo Prefecture, and asks local farmers in Niigata Prefecture to grow Gohyakumangoku rice under contract. Koshino Kanbai is a representative sake of Niigata Prefecture and one of the best-known sake brands in the country. It has the typical flavour of Niigata sake: light and dry, with a light and refreshing taste. The main line-up includes White Label Futsūshu, Bessen Tokubetsu Honjozo, Mukunin Junmai Ginjō, Tokusen Ginjō, Kinmukun Junmai Daiginjō, and Chotokusen Daiginjō.

Latest reviews

Colour / hue
Gold
Clarity
Clear
Initially marketed as 'Koshino Kanbai Bessen Tokubetsu Honjozo', the name was changed to the current "Koshino Kanbai Ginjo Bessen". This is the flagship product of Koshino Kanbai, in the past often referred to as "phantom sake", as it was so difficult to obtain and sold at exorbitant prices. Today, none of this is true anymore, although its quality and flavour are still impeccable. It has a sweet nose and lots of ginjo-ka with earthy notes. It is dry, soft and smooth on the palate, with refreshing fruity and slightly herbal notes (aromas of peach, pears, candyfloss, lychee, and pudding), and has a dry, clean aftertaste with a mildly spicy finish. It can be consumed chilled to bring out its soft and dry finish or heated (~45°C).
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sake information

Category
Ginjō
Added by
JREF
Views
2,309
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒950-0116 新潟県新潟市江南区北山847-1

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