Vanishing Point
The light, clean Niigata style of sake-brewing first defined by Koshi no Kanbai in the early ‘70s has been emulated by other breweries, but none come close to its definitive expression of the classic Niigata ginjo style.
Ishimoto Brewing Company
Niigata Prefecture
Koshi no Kanbai is one of the most famous names in the sake world. An uncompromising focus on excellence over generations led to a type of clean, dry sake that came to be known as “Niigata style.” Koshi no Kanbai sakes have both balance and flavor depth—it’s as though every single molecule is immaculately in place.
Technical Specifications
Classification: Ginjo
Rice variety: Yamadanishiki
Yeast: Niigata Ginjo
Brewing method: Sokujo
50%
polishing ratio
16%
alcohol
1.1
acidity
+8.0
SMV
Serving recommendations
Brewed in the Echigo tradition of Niigata Prefecture, “Tokusen” effortlessly complements virtually all Japanese foods. It is usually served at 55–70 degrees, but with warming reveals great delicacy and finesse.
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