Bessen
Ginjo
Bessen
Ginjo
- 720ml
- ¥1,518（Tax incl.）
- 1.8L
- ¥3,036（Tax incl.）
| Rice variety | Gohyakumangoku (grown in Niigata), other sake rice |
|---|---|
| Rice polishing ratio | 55% |
| Alcohol by volume | 16% |
| Sake meter value | ＋7 |
※ Composition values are control targets
A tanrei karakuchi (light and dry) favorite for years.
We use yeast bringing a light aroma and taste and only the best sake rice to create a sake marked by a light, refreshing flavor. This ginjo, with its excellent mouthfeel, is the Koshi no Kanbai product most evocative of the tanrei karakuchi (light and dry) style. It is clear and refreshing when drunk at room temperature or chilled, but when warmed to around 40°C the flavor opens another level of enjoyment.
Making Niigata's ginjo sake more accessible than ever.
We want as many people as possible to experience the pleasures of ginjo sake. That wish is what drove the creation of Bessen. This sake has long been a favorite of many local Niigata customers and is now a standard choice for celebrating life’s little pleasures, when looking for some added excitement, when treating oneself, or when seeking a gift for someone special. It is a long-selling product, but one that has never stopped growing and evolving with the times.
Tasting notes by sommelier Shinya Tasaki
Aroma
The aroma starts with an elegant, mild impression with fruity notes of quince, yellow peach, and banana cream, as well as a hint of honeysuckle. These extravagant aromas are wrapped inside more reserved rice-derived notes like rice flour, fresh milk, and almonds. Over these there are tiny hints of mineral aromas like a sea breeze or the rocky banks of a clear stream.
Flavor
The first impression is smooth and flexible, followed directly by spreading dryness and a clear sense of the Gohyakumangoku character. The dryness lasts to the finish, with an added feeling of freshness, while at the same time the flavor carries that sea breezy minerality in a gentle harmony. It is an expression of character that truly represents Koshi no Kanbai.
Drinking Recommendations
To emphasize the tanrei karakuchi character, drink at around 10°C. For more fullness, warm to 16-18°C, but warming to 35-40°C is even better.
Pairing Recommendations
It brings out the umami of dishes, while keeping the aftertaste fresh.
- Wild bream sashimi with ponzu
- Wild bream carpaccio
- Sea snail sashimi with salt and lemon
- Grilled chicken breast with wasabi or ume paste
- Niçoise salad
- Cod brandade
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Brewing rich moments.
Contributing to the future of
sake and the community.
Our goal is to share the rich gifts of sake with as many people as possible and create more sake lovers.
Above all, we hope to give back to our hometown of Niigata for the natural blessings that have nurtured us.
That is Ishimoto Sake Brewery's mission.
Journal
What drives Ishimoto's
sake brewing?
And what is it that we hope to
bring to the future of the world
and sake through our brewing?
"Believe in sake,
believe in the world."
That is the concept that unites
the ongoing initiatives and
new ideas we are now pursuing.
