Kokuryu “Junmai Ginjo” has the imposing presence of sakes brewed in the Noto Toji style of western Japan. Its enticing flavor seems to come from the earth itself: rich and welcoming.
Kokuryu Sake Brewing Corporation
Kokuryu labels resound with deep flavor, but what makes them unique is their overall finesse. Sakes with big taste profiles can sometimes be overbearing and lacking in clarity. Kokuryu skillfully avoids this, bringing together rich flavor and delicate balance in a unique expression of the sake-maker’s art.
Classification: Junmai Ginjo
Rice variety: 500 Mangoku
Yeast: House Yeast
Brewing method: Sokujo
Delicious with hearty fare like braised meat, fish and root vegetables. Do not overchill―best enjoyed at 50–60 degrees, or warmed to 105–115 degrees.