A modern expression of the "crisp and clear" Niigata sake style, but with an umami imprint that makes it undeniably Koshi no Kanbai. Elegantly smooth, subtly aromatic, with a satisfying finish.
Goes well with umami-rich seafood such as scallops, mirugai and ika. But pairable across a wide spectrum of sake-friendly cooking. Best served at 50–60 degrees.