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Ishimoto Koshi no Kanbai Junmai Ginjō Amane

Ishimoto Koshi no Kanbai Junmai Ginjō Amane is made of Gohyakumangoku rice produced in Niigata Prefecture and milled to 55%. It has a good balance between aroma and taste, resulting in a soft and straightforward sake.
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Sake specs

Prefecture
Niigata (新潟)
Rice type
Gohyakumangoku (五百万石)
Polishing rate (semaibuai)
55%
Alcohol content
14%
SMV
+1
Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸)

Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) is made of Gohyakumangoku rice produced in Niigata Prefecture and milled to 55%. It has a good balance between aroma and taste, resulting in a sake that is soft and straightforward, with an elegant and gentle scent. It can be enjoyed at any temperature, but around 15°C is particularly recommended.

Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸) Ishimoto Koshi no Kanbai Junmai Ginjō Amane (乃寒梅 浹AMANE 純米吟醸)

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 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 'fantastic sake'. In 1963, Sasaki's devotion to Koshi no Kanbai was picked out by Shukan Asahi magazine, triggering a new sake boom. Koshi no Kanbai continues to be highly popular to this day.

Ishimoto sources Yamadanishiki rice from Miki, 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
Pale Yellow
Clarity
Clear
Indulging in the Amane for the second time this year, we noticed its elegant and gentle ginjo scent with notes of banana and lychee. A soft mouthfeel is followed by a delicate finish with a creamy and slightly sour flavour.

amane-01.jpg amane-02.jpg amane-03.jpg amane-04.jpg
Upvote 0
Colour / hue
Pale Yellow
Clarity
Clear
Intense nose of banana and notes of turpentine. A classic Niigata tanrei, mild and gentle with a good balance of sweetness and bitterness. Long finish with a sour tingle.

Ishimoto Koshi no Kanbai Junmai Ginjo Amane
Upvote 0

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sake information

Category
Junmai Ginjō
Added by
JREF
Views
1,129
Reviews
2
Last update
Rating
4.00 star(s) 2 ratings
Location
〒950-0116 新潟県新潟市江南区北山847-1

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