{"product_id":"sake-6-koshi-no-iso-shunka-shusetsu-echizen","title":"酒 #6 | Koshi No Iso \"Shunka Shusetsu Echizen\"","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eKoshi No Iso \"Shunka Shusetsu Echizen\" — Junmai Ginjo\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eKoshi No Iso Brewery, Fukui Prefecture\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKoshi No Iso's \"Shunka Shusetsu Echizen\" — the name translates as \"Spring Flowers, Autumn Snow,\" a classical Japanese seasonal phrase (marketed internationally as \"Bountiful Oceans – All Seasons\") — is an ultra-dry Junmai Ginjo from the Sea of Japan coast of Fukui Prefecture. Made by a family-operated brewery in the historic Echizen region, it is a sake designed with a clear purpose: to work flawlessly alongside the fresh seafood that has defined the local food culture for centuries.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Brewery\u003c\/strong\u003e Koshi No Iso Brewery is a family-run operation in Fukui Prefecture, on the western coast of Honshu facing the Sea of Japan. The Echizen coast has been a fishing and seafood culture for as long as it has had inhabitants, and the brewery's entire identity is shaped by that context. The name \"Koshi No Iso\" refers to the rocky shoreline of the old Koshi Province — now Fukui — and the sake reflects the austere, mineral character of that landscape.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTechnical Specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eClassification: Junmai Ginjo (polished to Daiginjo standard)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBrewing Method: Minimal filtration (loose, natural filtering process preserving pale gold color)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRice Variety: Gohyakumangoku\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePolishing Ratio (Seimaibuai): 50% (meets technical Daiginjo threshold, bottled as Ginjo)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSake Meter Value (SMV): +4.0 (distinctly dry)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eABV: Not disclosed \/ standard range\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAroma: Clean and mineral-forward — crisp rice, subtle talc, and a faint saline quality that suggests the brewery's coastal origins. Understated rather than expressive.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePalate: Smooth entry, medium-bodied, with tight acidity and a precise, focused texture. Fruit is present but not forward — this is a savory sake built around structure rather than aroma.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFinish: Dry, clean, and warming, with a distinctive white pepper note on the back of the throat. Long and focused.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAppearance: Pale straw to natural oyster-gold, owing to the loose, minimal filtration method.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBrewing Method — Why It Matters\u003c\/strong\u003e A notable quirk of this sake: it is polished to 50% — the technical threshold for Daiginjo classification — yet bottled and marketed as a Junmai Ginjo. This is a deliberate choice. Daiginjo carries associations with overt fruit, high floral aromatics, and delicacy that do not fit what this sake actually is. The brewery's identity is dry, coastal, and purposefully restrained. The looser filtration process, which preserves the slight golden color and a rounder texture, further distinguishes it from the typical highly polished, crystal-clear Daiginjo style.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTemperature: Serve chilled (42–48°F) to preserve the sharp mineral structure and peppery finish. Avoid warming — heat would flatten the acidity that gives this sake its defining character.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVessel: A white wine glass works well; a standard sake glass is equally appropriate. The pale gold color is worth noting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFood Pairings\u003c\/strong\u003e This is the most food-specific sake in the study — built for seafood, but versatile within that frame:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e — particularly white fish (flounder, sea bream), the pairing the brewery intended; the sake's dryness amplifies rather than competes\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRaw oysters\u003c\/strong\u003e — the saline mineral quality of the sake aligns almost perfectly with the brine of a fresh oyster\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrilled or steamed shellfish\u003c\/strong\u003e — clams, mussels, or scallops with minimal seasoning; the white pepper finish adds a natural seasoning dimension\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCeviche or aguachile\u003c\/strong\u003e — the crisp acidity bridges Latin seafood preparations beautifully\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStandalone aperitif\u003c\/strong\u003e — the dry, focused profile and clean finish make it an exceptional pre-meal sake without food\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBottle \u0026amp; Availability\u003c\/strong\u003e Standard 720ml and 300ml formats. Available at specialty sake retailers and Japanese import-focused bottle shops.\u003c\/p\u003e","brand":"Wine Stop Wine Shops \u0026 Tasting Bars","offers":[{"title":"Default Title","offer_id":44799714787463,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0713\/0336\/4743\/files\/4972280400077_720ml.jpg?v=1780723369","url":"https:\/\/mywinestop.com\/products\/sake-6-koshi-no-iso-shunka-shusetsu-echizen","provider":"Wine Stop Wine Shops \u0026 Tasting Bars","version":"1.0","type":"link"}