Koshi No Kanbai White Label 720ml
Metro Manila, Los Banos, Silang, North Cavite, Bulacan, Taytay, Cainta, Antipolo, Lipa (+4 days), Tabuk (+4 days), Naga (+4 days), Baliuag (+4 days), Iloilo City (+4 days), Tagudin (+4 days), San Pablo (+4 days), Malolos (+4 days), Batangas City (+4 days), Puerto Princessa (+4 days), Boracay (+4 days), Kalibo / Aklan (+4 days), Sorsogon (+4 days), Daet (+4 days), General Santos (+4 days), Cebu (+4 days), Zamboanga City (+4 days), Dipolog (+4 days), Bacolod (+4 days), Panglao (+4 days), Tagaytay (+4 days), Vigan (+4 days), Bauang (+4 days), Cagayan de Oro (+4 days), Ozamiz (+4 days), Tagbilaran (+4 days), Lapu Lapu (+4 days), Mandaue (+4 days), Tabaco (+4 days), Laoag (+4 days), San Fernando (+4 days), Candon (+4 days), Agoo (+4 days), Baguio City (+4 days), Angeles (+4 days), Legazpi (+4 days), Pangasinan (+4 days), Subic / Olongapo (+4 days), Dumaguete (+4 days), Tacloban (+4 days), Tarlac (+4 days), Davao (+4 days), Tuguegarao (+6 days), Nationwide (+7 days)
The White Label sake is made with the same spirit as the "Cho Tokusen," which is considered the pinnacle of Koshi no Kanbai sake. The rice is carefully polished, and the sake is carefully prepared and slowly fermented based on ginjo brewing techniques. It is a sake that is constantly evolving in every detail of its brewing process. It has a refreshing, powerful taste that leaves a bouncy aftertaste. It is a classic flavor that has long been loved as a sake to accompany daily life in its hometown of Niigata.
TASTING NOTES
The first impression is mellow and smooth, with a well-balanced gentle sweetness and umami, and the creamy impression lingers until the finish, along with the aroma of fresh cream and freshly cooked rice. This persistent, creamy, balanced, and smooth taste is the result of aging for more than six months, and there is a dry impression at the end of the aftertaste. The overall impression is gentle and elegant, with fruity aromas like lychee and pear, white floral aromas like linden blossoms, and oak leaves blending into the predominant aroma of freshly cooked rice, rice-derived aromas like joshinko and shiratama dango. In addition, you can sense aromas like fresh milk, cream, lime, and minerals.
FOOD PAIRING: It makes the flavor of the food feel more mellow and creamy, while leaving a refreshing aftertaste. Perfect for Nanban shrimp sashimi, Blackthroat seaperch tempura with salt and lemon, Cream cheese and cherry tomato salad, Chicken and cucumber salad, Crab sticks with mayonnaise, Cold pork shabu-shabu.
RECOMMENDED: It is best to drink it at a temperature of around 15-18 degrees, and if you are looking for a richer impression, then 40-50 degrees is best. If you want a drier impression, you can also chill it to around 10 degrees. '
ABV: 15% / Rice Polish: 58% / SMV: +6 / Rice Variety: Gohyakumangoku / Origin: Niigata, Japan