Koshijinokobai Daiginjo Yamadanishiki Gold Prize (越路乃紅梅 大吟醸 山田錦 金賞受賞酒)

Koshijinokobai Daiginjo Yamadanishiki Gold Prize is the pinnacle of Kubiki Sake Brewing, a limited bottling of the year's finest batch that won the Gold Prize at Japan's most prestigious 'National New Sake Appraisal' (Zenkoku Shinshu Kanpyokai). Relying not on rice from other regions, it is brewed by polishing locally grown Yamada Nishiki from the Kakizaki area of Joetsu City down to 40%. To prevent any loss of aromatics, it applies the Bin-kan Hiire method, which is a single pasteurization performed inside the bottle. The structural core of this product lies in its precisely polished figures based on a 16% ABV. A Sake Meter Value of plus 2.0, a low acidity of 1.2, and an amino acid level strictly controlled at an extremely low 0.9 prove an overwhelming transparency with all off-flavors perfectly removed. Upon pouring, a high and gorgeous ester aroma reminiscent of melon and green apple is released linearly. Upon tasting, the mild acidity of 1.2 grazes the tongue without irritation, and the refined umami of local Yamada Nishiki lightly lingers. Soon, the dryness of plus 2.0 and the alcoholic structural integrity typical of Daiginjo interlock, perfectly severing any residual sugar to deliver a flawless, sharp finish.

1. Niigata-style White Fish Sushi: The clean and crisp texture of Koshi no Kohai Daiginjo complements the delicate flavors of white fish such as sea bream or flounder, commonly found in Niigata Prefecture. The sake's subtle sweetness and melon notes pair perfectly with the umami of the fish, while the clean finish refreshes the palate. 2. Steamed Scallops or Sake-steamed Abalone with Salt: The Daiginjo's gorgeous melon and crisp green apple aromas, clear minerality and clean Karakuchi finish of the sake physically wash away the rich umami of the seafood, refreshing the palate to an optimal state.