Kosanmi-shu (high-acidity sake)

Kosanmi-shu (high-acidity sake) is a type of Japanese sake whose sourness is noticeably stronger than that of ordinary sake. It is characterized by production methods that enhance acidity by using microorganisms such as lactic acid bacteria, black koji mold (kuro koji), and Rhizopus. Its high acidity gives it a crisp mouthfeel and a refreshing flavor, so it pairs well with food, and it is often served with Japanese cuisine in particular. As a recent trend, these techniques have been used to develop new, original sakes that offer a wide range of flavors and have attracted attention. The acidity also adds to the sense of refreshment, and in some cases the sake is recommended to be enjoyed chilled.