We tasted this fantastic Daiginjo at a sake event a week ago, and it was one of our favorites in this price range. Koshi no Tsuru Daiginjo Genshu, produced by Miwa Shuzo (est. 1717) in Fukui Prefecture, is a sake, crafted specifically for the Annual Japan Sake Awards (Zenkoku Shinshu Kanpyokai). Brewed from late January to late February when temperatures are optimal for sake-making, it is made exclusively with 100% Koshitanrei rice, considered the Yamada Nishiki of Niigata, sourced from the Tochio area, polished down to 38%. The rice is sourced from select fields totaling about 10 hectares, and Miwa Shuzo ensures precise control over quality. This is also made in the undiluted genshu style, which retains the natural alcohol content of around 16%, producing a bolder, richer texture and pronounced taste, highlighting the sake's umami, sweetness, and acidity. This daiginjo exemplifies the brewery's skill and is a bit of a drier, perfect for those who like their sake on the less sweet side—showing notes of husky coconut sugar, cucumber, ripe apple, juicy melon, and white pepper, blooming on the palate finishing bright and refreshing with a beautiful umami taste with the acidity to make your mouth water for more. It's the perfect pairing for cured meats, seafood, or chicken. This is a rare find, and we have some of the only bottles available in the USA!