Koshijinokobai Junmai Ginjo Hattannishiki (越路乃紅梅 純米吟醸 八反錦)

Koshijinokobai Junmai Ginjo Hattannishiki is the product of an highly unusual choice and relentless dedication for a brewery in Niigata Prefecture. Kubiki Sake Brewing undertook the adventure of transplanting the Hattannishiki No.2 variety, which naturally grows in the mild climate of Hiroshima, to the bitterly cold Kakizaki area of Joetsu City, cultivating it with local contract farmers over several years. Fermenting this precious rice polished down to fifty-five percent with Kubiki's proprietary technology results in a luxurious and sweet Ginjo aroma that captivates the olfactory senses, reminiscent of a blend of ripe apple and citrus blossoms every time the glass is swirled. However, the real reason this sake commands passionate support from enthusiasts lies in the dramatic contrast between its aroma and taste. Upon entering the palate, the voluminous and comforting umami characteristic of Hattannishiki gently coats the tongue, while a juicy sweet-and-sourness pleasantly bursts on the tip of the tongue. A smooth texture with an almost imperceptible viscosity ensues, but as it passes the mid-palate, an intense and attractive bitterness emerges, much like biting into the pith of a grapefruit. The Sake Meter Value of plus three combined with this zesty acidity flawlessly washes away the initial fruity sweetness without a trace, completing an astonishingly sharp finish. This dynamic narrative arc, starting with sweetness and cutting sharply with bitterness, exemplifies a highly evolved modern food pairing sake.

1. Greater Amberjack Sashimi (Kanpachi): The subtle Fuji apple and citrus notes of Koshi no Kohbai Junmai Ginjo Hattannishiki balance the oily richness of the greater amberjack, while the sake's clean finish cuts through the fish's fattiness. The umami derived from Hattannishiki rice further enhances the unique flavor of the amberjack. 2. Grilled Unagi (Shirayaki) sprinkled with Sansho Pepper: The voluminous umami of the Hattannishiki rice supports the natural savoriness of the eel, while the bitterness and dryness in the finish explosively interlock with the zesty flavor of the Sansho pepper to refresh the palate.