Koshijinokobai Junmai Daiginjo Koshitanrei (越路乃紅梅 純米大吟醸 越淡麗)

Koshijinokobai Junmai Daiginjo Koshitanrei is an ambitious work by Kubiki Sake Brewing that breaks the conventional formula of Daiginjo to deliver a multidimensional gustatory experience. Brewed by polishing Niigata proprietary Koshitanrei rice down to 40 percent this sake goes beyond typical melon or rice aromatics to explosively release the fresh and flamboyant ester scents of pear and newly picked apple. Its true value is best revealed when poured into a wine glass boasting aromas that overwhelm the olfactory senses. Upon tasting a silky and glossy texture smoothly coats the tongue. The plump umami unique to Koshitanrei and the sweetness of the fruit pleasantly rise until an attractive bitterness and sharp acidity reminiscent of grapefruit peel emerge in the mid palate firmly establishing the flavor structure. Right after swallowing this appropriate astringency and bitterness crisply wash away the sweetness in the mouth completing the sharp and dry finish characteristic of Niigata sake. The exquisite tug of war between sweetness bitterness and acidity objectively proves why this product secured a gold medal at an international wine competition.

1. Simmered Sea Bream Head: The subtle sweetness and umami of Koshi no Kohbai Junmai Daiginjo Koshi Tanrei perfectly complement the sweet and savory soy sauce base of simmered sea bream head. The sake's apple and pear aromas enrich the dish's flavor, while the grapefruit peel zestiness balances the richness, leaving a clean finish. 2. Monkfish Liver with Ponzu Sauce or Blowfish Sashimi: The grapefruit like bitterness and acidity of Koshijinokobai Junmai Daiginjo Koshitanrei mirror the ponzu sauce perfectly washing away the rich oiliness of the monkfish liver to prepare the palate for the next bite.