Kobai is produced by Kousaka Shuzo, founded in 1921 in Yonezawa City, Yamagata Prefecture, in the castle town historically associated with the Uesugi clan. The brewery uses a cold-brew method shaped by the region's harsh winters to produce sake described as solid, sharp, and dry, reflecting the character of Yonezawa's terroir. Kobai's Junmai Daiginjo line balances umami depth with the aromatic qualities of Yamadanishiki rice grown in this inland mountain setting.
