Koshigoi - Chiba

chimney shuzo smaller.jpg

 Chiba is relatively close to Tokyo, being on the coast south east. Koshigoi is located in the hills near Katsuura. Established around 1830, Koshigoi mainly produce for local supply only. Yoshino san, the kuramoto, employs a master Toji from Iwate to brew his sake in a traditional hand made method. Fusanomai and Yamadanishiki rice are used. Yoshino san is very particular about the quality of the milling of the rice. Seimaibuai or, polishing rate is one of the biggest factors in quality of sake. Most shuzos buy in rice already polished but Yoshino san has invested at considerable expense in his own polishing machine which gives him ultimate control (even if he only uses it a few months each year). The junmai is milled in 8 hours but the ginjo takes 18 hours and the daiginjo even more.

 
 
Koshigoi Junmai.png
 
 

Koshigoi Junmai

Brewery: Koshigoi
Region: Chiba
Class: Junmai
Alcohol: 15%
Rice: Gohyakumangoku
RPR: 60%
SMV: +2
Serve: Cold

 
 
 
Junmai Namasake.png
 
 

Koshigoi Junmai Nama

Brewery: Koshigoi
Region: Chiba
Class: Junmai Nama
Alcohol: 15.5%
Rice: Gohyakumangoku
RPR: 60%
SMV: +3
Serve: Cold

(Perth metro only)

 
 
 
Koshigoi Fusanomai Junami Ginjo HQ.png
 
 

Koshigoi Fusanomai Junmai Ginjo

Brewery: Koshigoi
Region: Chiba
Class: Junmai Ginjo
Alcohol: 15%
Rice: Fusanomai
RPR: 60%
SMV: 0
Serve: Cold