Shogo Ishimoto began producing Ginjo sake since 1946, which was very rare at a time when both rice and sake were strictly rationed. Refining his technique over the years led to Koshi No Kanbai, the definitive expression of the Niigata style - drier and cleaner than the sweeter, richer sakes of the day. This also paved the way for the craft Sake boom in the 1970's which reverberates today. Refined and elegant, with a 50% polishing ratio of Yamadanishiki rice, Tokusen is crisp, pure and ethereal validating its poetic name, Vanishing Point. Pairs perfectly with delicate and exquisite Chirashi and Omakase.