Koshi no Kanchubai - Gold Koshu The best Yamadanishiki rice is

The best Yamadanishiki rice is processed mainly by hand and milled to 38%

Also take in its ornate kabuki label

dry pear flavor with floral hints

With a 50% polishing rate

Simply divine

Koshi no Kanchubai - Gold Koshu The best Yamadanishiki rice isOne sip of this GoldJunmai Ginjo and youll be hooked. Its soft, round taste is born from the long, cold winters the sake spent brewing in Ojiya City. The cold winters give way to spring, when the snow melts into the soil, perfect for growing top tier rice, which is used to brew Koshino Kanchubai Gold Label. Such high quality rice produces a smooth texture and clean after taste accompanied by an elegant aroma. Great for pairing with Japanese foods.