This sake is named after the Japanese carp (koi), a symbol of refined taste and majesty. It originated in Niigata prefecture, where Imayo Tsukasa is based. The colourful fish is the opposite of the more common 'goldfish', associated with the sake that was normally served in bars centuries ago. Back then, it was common to dilute sake to gain maximum profit, to the point that even a fish could have survived in it. Imayo Tsukasa never resorted to these methods, and has always served top quality products. This junmai daiginjo sake has a nose of koji and coconut, with white flowers and fresh cucumber notes, denoting great balance between umami and acidity.
