Kishijo no Kobai Junmai Ginjo Sake

Junmai Ginjo Kishijo no Kobai: The Elegance of Japanese Sake

Type of Sake and Classification

• Type of Sake: Junmai Ginjo

• Producer: Kishijo no Kobai

• Category: Premium Sake

• Alcohol Content: 15-16%

• Rice Used: Ginjo Rice

• Rice Milling: 50% (highly polished, with 50% of the rice grain removed)

• Region: Japan, Nara Prefecture

History and Origin

The Junmai Ginjo Kishijo no Kobai is a sake produced by one of Japan’s most respected and renowned breweries, famous for its dedication to crafting premium sake with the finest natural ingredients. The name “Kishijo no Kobai” translates to “The Plum of Kishijo,” a symbol of purity and refinement. This sake blends traditional techniques with innovation, using highly polished rice and fermentation methods that enhance its elegance.

Organoleptic Characteristics

• Color: Clear, bright, and transparent, with crystalline reflections that echo the delicate appearance of fermented rice.

• Aroma: Elegant and fruity, with notes of melon, ripe pear, apricot, and a subtle hint of cherry blossoms. The aroma evolves with aging, offering delicate touches of sweet spices.

• Taste: On the palate, it is smooth and velvety, with a light sweetness balanced by a vibrant freshness. The texture is delicate, but the complex structure offers a long and satisfying finish. Notes of fresh fruit, flowers, and a fine trace of rice starch enrich the tasting experience.

Production Method

This sake is made through the traditional Junmai Ginjo fermentation technique, using highly polished rice with 50% of the grain removed. This process allows for the extraction of the best aromas and purity of the rice, resulting in a refined and delicate character.

Fermentation is carried out with selected yeast strains, contributing to the fresh and fruity profile of the sake. Controlled fermentation temperatures help preserve the subtle and complex notes of this sake.

Serving Temperature

• Recommended Serving Temperature: Serve chilled at 7-10°C to highlight the freshness and elegance of the sake. It can also be served slightly chilled for a more sophisticated tasting experience.

Food Pairings

The Junmai Ginjo Kishijo no Kobai pairs wonderfully with a variety of Japanese and non-Japanese dishes. Its elegance and delicacy make it ideal with:

• Sushi and sashimi: Especially with white fish and fresh shellfish.

• Grilled or pan-seared fish dishes, such as tuna and salmon.

• Delicate Japanese dishes such as tofu, tamagoyaki (Japanese omelette), and vegetable-based dishes like edamame.

• Fusion cuisine with light and fresh dishes like tropical fruit salads or fruit sushi.

Conclusion and Aging Potential

The Junmai Ginjo Kishijo no Kobai is a sake of great elegance and freshness, offering a perfect balance between complexity and lightness. Despite its finesse, the sake also has good aging potential, allowing it to evolve and develop further nuances over time. A true pleasure for sake enthusiasts and lovers of Japanese culture.

See all products of Kubiki Sake Brewing Co.

Koshiji no Kobai is a sake brand produced by Kubiki Sake Brewing Co., Ltd., located in Joetsu, Niigata Prefecture, Japan.

One of their distinctive products is Koshiji no Kobai “Sanma” Tokubetsu Junmai Muroka Nama Genshu. This unpasteurized sake offers a rich flavor and vibrant acidity, ideal for pairing with fatty fish like sanma (Pacific saury), depicted on the label. The rice used is Hattan Nishiki, known for its ability to maintain integrity during polishing. ​

Additionally, Koshiji no Kobai Junmai Ginjo has received accolades, including a silver medal at the International Wine Challenge, with tasting notes highlighting tropical aromas and a creamy texture. ​

Kubiki Sake Brewing Co., Ltd. was founded in 1936 and continues to produce high-quality sake, respecting the traditions of the Niigata region.