Koshi no Kanchubai Junmai Ginjō

Koshi no Kanchubai Junmai Ginjō (越の寒中梅 金ラベル 純米吟醸) is made from Gohyakumangoku rice grown in Niigata and milled to 55%, as well as Association No. 9 yeast. It has a rich aroma and a refined flavour and pairs well with Japanese cuisine, particularly dishes emphasising fresh seafood and other high-quality ingredients. It also complements flavours with deep umami and richness. Enjoying it chilled to lukewarm allows for the appreciation of its rich aroma and refreshing taste.

Awards:

• Gold Award in the Main Category at Fine Sake Awards Awards 2021
• Participated in the Ginjo category at JOY OF SAKE 2015
• 2014 Los Angeles International Wine Competition Gold Medal Winner

Niigata Meijō Brewery in Ojiya City, Niigata, was founded in 1938 and manufactures and sells sake and shochu and wholesales all alcoholic beverages except beer. Ojiya is known as the birthplace of Nishikigoi, the production area of Uonuma Koshihikari and Hegi soba. The region is known for its light and clear sake that encapsulates a robust, savoury rice flavour. The brewery aims to make sake that goes well with food.

Echigo is well-known for its chief brewers (tōji), who make sake at a sake brewery. Many master brewers from Niigata Prefecture work nationwide, and Echigo is their home. Around the 18th century, Echigo brewers created the Echigo style of sake brewing from the Saigoku style of sake brewing in Tanba and Tajima and have continued to improve their skills. Chōjamori, with its fine grain and elegant quality, is brewed using advanced skills inherited from the Echigo master brewer. He has won first place at the 38th Kanto-Shinetsu Regional Taxation Bureau Liquor Appraisal, the highest award at the 69th edition, and consecutive gold medals at the National New Sake Appraisal. We have received high praise from all over the world.

Sake brewing needs a low-temperature environment. Echigo's winters with mild temperature changes are ideal for making honest sake. Echigo's snow, famous for its heavy snowfall, is also vital for sake brewing. Snow is an air cleaner for sake brewers who skillfully grow microorganisms such as kōji mould and yeast. During the severe Echigo winter, snow provides clean air, which is essential for sake brewing. Winter is the best season for making sake, as it has been known as "making sake in the cold" for a long time. Winter in Echigo is the most suitable season for sake brewing.