IMAYO TSUKASA KOI

BRONZE MEDAL “International Wine Challenge, sake category” 2023

This sake is named after the Japanese carp (koi). The colourful fish is not only thought to have originated in Niigata prefecture, where Imayo Tsukasa is based, but it’s also a symbol of refined taste and majesty. It can also be considered the opposite of the more common “goldfish”, a fish that was associated with the sake that was normally served in bars centuries ago. The reason for the nickname was that back in the days it was a common practice to dilute sake a lot in order to gain maximum profit out of it, to the point that even a fish could have survived in it. But Imayo Tsukasa never resorted to these unscrupulous methods, and has always proudly served only top quality products at their best!

2023: Bronze medal “International Wine Challenge, sake category”

TYPE: Junmai daiginjo sake

OUR TASTING NOTES: Nose of koji and coconut, with white flowers and fresh cucumber notes, denoting great balance between umami and subtle herbal notes. On the palate, rich and creamy yet elegant texture presents milky flavours, cinnamon and nutmeg spices. It has a dry savoury finish with cocoa hints. 

FOOD PAIRING: Parmigiana, scallops, crab with ponzu, sashimi.

STORAGE: Store in a dry and cool place. Avoid direct sunlight.

SPECS:
Japanese name: 錦鯉
Brewery: Imayo Tsukasa Sake Brewery (Niigata prefecture)
Size: 720 ml
ABV: 17%
Rice polishing rate: 50%
Ingredients: water, rice, koji, yeast