Koshitanrei is Niigata’s answer to Yamadanishiki. It was specifically designed over the course of 15 years to be an excellent rice for daiginjo-style sake, and was finally recognized by the Japanese government in 2004. This strain is a blend of Yamadanishiki and Gohyakumangoku, pulling favorable qualities from each that give it a well-defined “shimpaku” (starchy white core) and hardy growing abilities suitable for the colder climate of Niigata. It provides a rich flavor with a big, aromatic nose.
