Signature Brands
Koshi no Seki (越の関)
The light, dry standard
Cowboy Yamahai
Yamahai junmai ginjo — 18%, made for meat
EST. 1938
越の関
Since 1938 — 新潟市西区, Niigata
Dune-filtered water and a yamahai built for steak — Cowboy Yamahai.
Shiokawa Shuzo brews in the old brewing quarter of Uchino in Niigata City, on groundwater filtered through coastal sand dunes. Alongside its classic light-dry Koshi no Seki, the house is known for inventive brewing — most famously Cowboy Yamahai, an 18% yamahai junmai ginjo designed for meat dishes. Tours run Fridays from May to September, by reservation.
The light, dry standard
Yamahai junmai ginjo — 18%, made for meat
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