Koshiji-no-Koubai TokubetsuHonjouzou

Kubiki SAKE Brewing is in Kubiki area in Niigata.

The area is famous for good brewer, “Kubiki-Toji”.

Traditionally, SAKE brewing season is winter.

Because low temperature makes good stabilized condition of fermentation and brewing.

So, some rice farmers cultivate rice in summer and work for brewing in winter.

They are called “Toji”. It means master of brewing SAKE.

They go to every area in Japan for brewing in winter.

Niigata is famous for good Toji area.

Especially, four area, Kubiki, Kariwa, Mishima-Koshiji, Mishima-Nozumi.

So, Kubiki SAKE Brewing has master craftmanship.

They brew 3type SAKE, Koshiji-no-Koubai, Kubiki, Yae-Kubiki.

Koshiji-no-Koubai is dry SAKE. But having umami and gentle aroma.

Top note is soft. Middle and Last is strong.

Taste is Dry and having long aftertaste.

I feel it likes machete having sharpness and strength.

Website: Japanese

SAKE-matsuko