Daiginjo Chotokusen
While ginjo aromas are usually described in terms of melon, banana and apple, the ginjo aromas of this sake are like a Venn diagram of them all; no one element stands out any more than another. The fusion of these all creates a hard-to-describe but distinguished and refined aroma that leads to a flavor tinged with a similar blend of rice, richness, vanilla beans and subtle earthy elements that tie it all together. Room temperature is extremely flattering to the lingering flavor profile.
Junmai Daiginjo Kinmuku
The subtle aromas are suffused with lychee and melon, and the supporting solid core of flavors are delicate, reminiscent of vanilla beans and a gentle sweetness. A wonderfully clean finish to a very comprehensive sake flavor profile.
Ginjo Tokusen
Gentle ginjo-esque aromas tinged with faint melon and banana notes; however, the second half of the palate expands into a sophisticated, rice-laden fullness.
Ginjo Bessen
A very clean, light and dry sake, even among the Koshi no Kanbai lineup, but with a slight nutty, almost marshmallow-like sweetness as well that contributes a bit of nice breadth. Despite its lightness, some complexity, too. Slight nutty sweetness. Room temperature helps bring the flavors out.
Junmai Ginjo Sai
Overall, a demure sake that is elegant and quite refined, but also with plenty of umami that sneaks into the flavor later in the palate. This late-developing umami helps Sai tie in very well with a wide range of food without being overbearing. Slight green apple notes convey balance-rendering crispness and sharpness too.
