Koshi No Kanbai is one of Japan's most sought-after sake brands. The Ishimoto brewery was established in 1907 in the Niigata prefecture, whose lush surroundings and perfect water create the ultimate environment to produce high quality sake. Their fame stems from the breweries unrelenting commitment to quality, resulting in one of the first post-war ginjos to be produced in 1946. This pioneer in dry sake was completely out of the norm at the time. The Ishimoto brewery was among 200 selected for special technical assistance by the National Research Institute of Brewing in 1950, leading to further improvements in equipment and technique. The Kinmuku is there most their most opulent offering, not named Milky Way for any leftover sediment in the bottle, but instead for it's mystical complexity. Shining with the intensity of 100 billion stars, the complexity of this special Daiginjo is not often matched by any other offerings in stock. This is the perfect offering for traditional Japanese fare, but could drink nicely with a huge array of offerings. It should be served at or above cellar temperature of 55 degrees.
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