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“Bingakoi” refers to the maturation of “genshu” (undiluted sake)
this is an incredibly supple treat with a rich mellowness and a hint of cantaloupe on the nose
The brewery uses either Yamadanishiki or their own Hakutsurunishiki for their rice koji
If you get your hands on this sake
Toyonoaki - Hatsushibori Koshinohomare “Bingakoi” refers to the maturationThis seasonal Hatsushibori uses the traditional way of separating the sake from the fermentation mash using a wooden press called kifune. It is a labor intensive process that requires expert skill, experience, concentration and patience. Enjoy this unpasteurized, undiluted sake for the initial impact on the palate, balanced with a gentle sweetness and dry aftertaste. Enjoy it chilled, paired with rich foods like foie gras and mushrooms sauted in
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