Nestled in the heavy‐snow areas of Ojiya, Niigata, Koshi Meijo benefits from pure snowmelt water, stable low temperatures, and slow winter maturation. These conditions yield a sake marked by pristine clarity and refined flavour balance.

A polished example of Niigata finesse, Yamashiroya Standard Class is a Junmai Ginjo brewed with locally grown Gohyakumangoku rice, milled down to 60%.

Crafted from locally-grown Gohyakumangoku rice and unveiled from long, slow winter fermentation, this junmai delivers light yet nuanced fruit aromas—think banana and citrus—with a soft, smooth mouthfeel and a balanced, refreshing dry finish.

Light and crystalline in character, it offers delicate aromas of grapefruit, lemon zest, and white flowers.

Crafted in snowy Niigata using pure mountain water and traditional methods, this sake reflects the region’s signature elegance: restrained, refined, and exceptionally food-friendly.

Suggestions

Sashimi or cold tofu (hiya‑yakko) to complement its clean rice character. Or at room temp with: grilled chicken, tempura, or mild cheeses

Alcohol content

15%

Serve Temperature

3-18ºC