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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
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Specialty
Shochu/Awamori

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
KUROUSHI

KUROUSHI

JUNMAI GINJO
Prefecture: Wakayama
Region: Kinki


SPECIFICATIONS
@ Rice: Omachi
@ Rice Polishing: 50%
@ Alcohol: 16.5%
@ Yeast: #901
@ SMV: +3
@ Acidity: 1.7
@ Amino Acid: 1.0


PRICE
$41.99 / 720 ml
Reference Code: #JMG5702


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MAP OF ORIGIN
Wakayama
TASTING NOTES
Light-bodied with muscat grape, citrus fruit flavor notes and bright acidity.


FOOD PAIRING
Chicken with lemon and herbs, roasted asparagus, tomato salad, crab cakes with mustard mayo sauce, sole meuniere.


SERVING TEMPERATURE
Chilled, room temperature.