The name Kankiku Koshihikari 60 takes on a literal meaning, where Koshikari is the type of rice used to produce the sake, and 60 represents the rice polishing rate.
It is made from medium-hard water, resulting in a drier style of sake due to the minerals in the water.
A refreshing and mild taste, it is also slightly effervescent and moderately acidic.
On the nose there are floral notes of chrysanthemum and osmanthus- akin to the name of the brewery, Kankiku Meijo, where ‘Kankiku’ means ‘winter chrysanthemum’.
This is a ‘namazume’, meaning that it is pasteurized prior to tank storage. It is also a ‘muroka’ sake, meaning the sake is unfiltered and then heat-treated once after bottling, making it as close as possible to raw sake. This results in stronger flavors and aromas.
It can be enjoyed chilled or at room temperature.
Rice Polishing Ratio 60% – Rice
Size 72cl (720ml)