"Elusive, subtle, impeccably balanced."


Delicately flavoured, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavour is impossible to describe.

This daiginjo sake is made from superior-grade Yamadanishiki rice with a rice polishing ratio of 30%, leveraging the techniques and sensitivities of our brewers. It is aged at a temperature of 1°C for roughly two years to fully draw out the umami and depth.

Characteristics of Koshi No Kanbai Chotokusen Daiginjo

ABV: 16%

Grade: Daiginjo

Taste: Light & Dry

Storage: Keep in a cool dark and dry place

Rice Variety: Yamadanishiki

Yeast: Niigata Ginjo

Brewing Method: Sokujo

Polishing Ratio: 30%

Acidity: 1.1

SMV: +6

Food Pairing

A bottle of “Chotokusen” is an event in itself. Equally at home with contemporary cuisine or traditional Japanese classics, it enhances the flavour of any food it accompanies.

Recommended Serving Temperature




The Ishimoto Brewery is located in Niigata prefecture.

The Ishimoto Brewery

“For centuries, the town has been famous for large, fragrant plums that appear in the early summer. In one orchard there was a tree that blossomed at the cusp of spring, braving the cold and snow that still lay upon the ground. This lone blossom that stood out so vividly became the origin for the name of our sake, Koshi no Kanbai. We have always maintained a local focus, and have strived to make sake that encouraged the local farmers. We started from humble beginnings, and even during times of adversity, we went to great lengths to brew precisely the kind of sake that we enjoyed, and that those in our local community – with whom we shared values and culinary culture – also enjoyed. Economic growth and profit were not our main priorities.”