In terms of flavor, this sake beautifully combines soft fruit notes such as white peach, cotton candy, and yogurt with phenolic aromas imparted by barrel fermentation. Gentle natural carbonation and vivid acidity contribute to its refreshing character. From mid-palate to finish, one can enjoy pronounced umami, delicate bitterness, and layered cereal-like depth — creating a sake that is medium-bodied, robust, yet refreshingly unique in style.
The long-awaited “Koko” Gonoujou is here! This sake is brewed using Higo Koko, an heirloom rice variety native to Kumamoto Prefecture. Known in the Edo period as “Japan’s finest Higo rice,” it was a premium local cultivar grown in the Higo region. Back then, Koko was often blended in small amounts into regular table rice to enhance aroma and flavor, fetching a higher price than ordinary Japonica rice. However, starting in the Meiji era, as yield became the priority, Koko gradually disappeared — even becoming a lost variety.
The long-awaited “Koko” Gonoujou is here! This sake is brewed using Higo Koko, an heirloom rice variety native to Kumamoto Prefecture. Known in the Edo period as “Japan’s finest Higo rice,” it was a premium local cultivar grown in the Higo region. Back then, Koko was often blended in small amounts into regular table rice to enhance aroma and flavor, fetching a higher price than ordinary Japonica rice. However, starting in the Meiji era, as yield became the priority, Koko gradually disappeared — even becoming a lost variety.
Product Name: Ubusuna Kabashiko Gonoujou
Grade: Junmai
Polishing Rate: Not disclosed
Rice Type: Koko
Alcohol: 13% Vol
Brewery Prefecture: Nagasaki, Hananoka Sake Brewery Co., Ltd.
