Koshinokanume Junmai Ginjo 袢.

This will be a lineup of sake with modern-day acceptance from the Ishimoto Sake Brewery, which has dominated Niigata Prefecture, or Japan in the past. The classification of "Tokkyu-shu" or first-class sake has been eliminated, and sake is now ranked by its rice polishing ratio. Today, the absolute standard is the rice polishing ratio, which is considered to be better the more it is polished.

And everyone knows that Asahi Shuzo, an obscure sake brewery without a toji or website, won the marketing battle and became world-famous.

But does the more you cut down on the sake, the better it tastes, or conversely, is sake that is not cut down not worth drinking?

Ishimoto Shuzo's Aseri is easy to understand, and the sake presented here is a modern version while retaining the taste of Koshinokanbai. These series are arranged in a modern version while retaining the characteristics of Ishimoto Sake Brewery.