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Ginjo  | Koshi no Kanbai “Sai”
Koshi no Kanbai “Sai”
"Blue River"
Koshi no Kanbai


A modern expression of the "crisp and clear" Niigata sake style, but with an umami imprint that makes it undeniably Koshi no Kanbai. Elegantly smooth, subtly aromatic, with a satisfying finish.

Serving Recommendations

Goes well with umami-rich seafood such as scallops, mirugai and ika. But pairable across a wide spectrum of sake-friendly cooking. Best served at 50–60 degrees.

Rice Variety: 500 Mangoku, Yamadanishiki Alcohol Percentage: 15%
Acidity: 1.4 Polishing Ratio: 55%
Sake Meter Value: +2.0 Yeast: Niigata Ginjo