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Koshi No Hakusetsu: Junmai Dai Ginjyo
Background

Pioneers of the revolutionary Izumi-ryu brewing method, Yahiko Shuzo (est. 1838) is entrusted with brewing the holy sake for the Echigo Ichinomiya Yahiko Shrine.

Special Characteristics

Koshi No Hakusetsu Junmai Dai-Ginjyo is produced utilizing Yahiko Village (10 mi²) cultivated Yamada-Nishiki rice and the extraordinary subterranean water from the base of Mt. Yahiko.

Rice Variety:
Yamada-Nishiki
Sake Meter Value:
+4.0
Milling:
50%
Alcohol By Volume:
14 - 16 %

Preferred Serving Temperature:

On-The-Rocks Chilled Room Temp Warm Hot
Available Sizes
  • 720 mL
Distribution
Nationwide

Location

Region: Chubu
Prefecture: Niigata
Taste Profile
+4.0
Sweet
Dry
+3.0
Light
Rich
Tasting Notes

Bright, Aromatic, Silky, Moderately Viscous, Dry.