Koshijinokobai Knot Junmai Ginjo (越路乃紅梅 KNOT 純米吟醸)

Koshijinokobai Knot is a local terroir sake brewed using pesticide-free and chemical-fertilizer-free rice cultivated to regenerate abandoned farmlands in the Kakizaki area of Joetsu City, where Kubiki Sake Brewing is located. It embodies the meaning of a 'knot', firmly tying together the 'present and future' of nature and agriculture, as well as connecting farmers with consumers. By keeping specific figures such as the Sake Meter Value and acidity entirely undisclosed, it steps away from the traditional sake spec competition, focusing solely on the palate and olfactory senses to design a modern premium food pairing sake calculated for perfect marriage on the dining table. The most prominent feature of this sake is its overwhelming fruity aroma and light tension, reminiscent of a top-tier white wine rather than traditional sake. The moment it is poured into a glass, fresh aromas of muscat grape and lychee rise, and upon tasting, a distinct and light acidity that cannot be measured by numbers harmonizes with a juicy sweetness to deliver explosive refreshment. By adopting an unfiltered (Muroka) brewing method, it perfectly preserves the pure umami of the rice, yet right after swallowing, it displays a crisp finish accompanied by flawless minerality and a touch of zesty bitterness. Its true value is maximized when served in a wine glass rather than traditional sake cups, and its innovation has been objectively proven by winning the Platinum Award at the global Kura Master competition.

Pairing recommendations for Koshinojinomai Knot Junmai Ginjo: 1. Flounder Carpaccio with Dill or Burrata Cheese Salad: The overwhelming green grape aromatics and the light, white wine-like acidity of Koshijinokobai Knot refreshingly wash away the oiliness of the olive oil and cheese, forming a perfect marriage that replaces Sauvignon Blanc. 2. Basil Pesto Pasta or Lemon Butter Grilled Scallops: The juicy lychee and muscat notes of Koshinojinomai Knot create an explosive synergy with the botanical flavor of basil, while the firm minerality unique to its unfiltered nature elegantly amplifies the umami of the seafood.