Koshi no Kanbai Shin Ginjō presents a bouquet rich in lactic aromata reminiscent of cream, custard, and fresh cheese, complemented by alcoholic undertones. It offers a delicate and velvety onset with a palate-coating sensation akin to fresh cream. Crafted from a harmonious blend of various rice strains ideal for sake production, it delivers a refined smoothness. The initial smoothness gradually transitions to a dry finish, marked by enduring mineral and sharp notes.
Ishimoto Koshi no Kanbai Shin Ginjō
Koshi no Kanbai Shin Ginjō is made of 55% milled Gohyakumangoku and Yamadanishiki rice (from Niigata and Hyōgo, respectively). Ishimoto created a dignified Ginjō with a moist and soft taste, the brewery's new standard sake.