Koshi No Kanbai sake is made in the heart of Niigata, one of the most renowned sake-producing regions in Japan due to its abundance of snow and high-quality rice. The “Sai” is a pure expression of the crisp and clear Niigata style of sake, but with a subtle umami imprint. This Junmai Ginjo is delicate and silky, with a hint of fresh herbs and a clean finish. Serve with umami rich seafood such as scallops and ika, or bring it along for your next yakitori night.