Ishimoto Koshi no Kanbai Lagoon

Ishimoto Koshi no Kanbai Lagoon (越乃寒梅 ラグーン) is made of Gohyakumangoku rice produced in Niigata Prefecture and milled to 58%. Lagoon has a relatively high alcohol volume and a strong, rich taste. The brewery recommends enjoying it with carbonated water, on the rocks, or straight. Only sold in spring.

The name "Lagoon" (潟) derives from the second Chinese character of "Niigata" (新潟), the home of Ishimoto Brewery.

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 Koshi no 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. 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. Koshi no 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.