Blue River
A modern expression of the “crisp and clear” Niigata sake style, but with an umami imprint that makes it undeniably Koshi no Kanbai. Elegantly smooth, subtly aromatic, with a satisfying finish.
Ishimoto Brewing Company
Niigata Prefecture
Koshi no Kanbai is one of the most famous names in the sake world. An uncompromising focus on excellence over generations led to a type of clean, dry sake that came to be known as “Niigata style.” Koshi no Kanbai sakes have both balance and flavour depth—it’s as though every single molecule is immaculately in place.
Technical Specifications
Classification: Junmai Ginjo
Rice variety: 500 Mangoku, Yamadanishiki
Yeast: Niigata Ginjo
Brewing method: Sokujo
55%
polishing ratio
15%
alcohol
1.2
acidity
+2.0
SMV
Serving recommendations
Goes well with umami-rich seafood such as scallops, mirugai and ika. But pairable across a wide spectrum of sake-friendly cooking. Best served at 10–15°C.
Restaurant & Retail Guides
Where to find Koshi no Kanbai “Sai” in the U.K.
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