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Ginjo  | Koshi no Kanbai “Tokusen”
Koshi no Kanbai “Tokusen”
"Vanishing Point"
Koshi no Kanbai


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.

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.

Rice Variety: Yamadanishiki Alcohol Percentage: 16-17%
Acidity: 1.1 Polishing Ratio: 50%
Sake Meter Value: +8.0 Yeast: Niigata Ginjo