Crafted using the time-honored kimoto method, this exceptional junmai daiginjo from Koshi Meijo represents the pinnacle of the Yamashiroya line.
Brewed with locally grown Niigata rice polished to 40%, it offers a beautifully clean and elegant profile—delicate aromas of ripe melon, white peach, and spring flowers give way to a silky texture, fine umami, and a gentle, natural effervescence that lifts the palate.
The finish is long, refined, and quietly expressive.

Koshi Meijo, nestled in the snowy mountains of Niigata, is one of the few breweries that continue to embrace the traditional kimoto technique—a labor-intensive, natural fermentation process that encourages the development of wild lactic acid bacteria without additives.

This method results in deeper complexity, layered umami, and remarkable aging potential—even in a daiginjo-class sake like this one.

Suggestions

Creamy white fish tartare with yuzu kosho, lobster rolls, sea bass carpaccio

Alcohol content

15º

Serve Temperature

3-8ºC