Kokuryu “Junmai Ginjo”
Kokuryu “Junmai Ginjo”
Deeply mysterious flavour, rich and welcoming

Black Dragon

Kokuryu “Junmai Ginjo” has the imposing presence of sakes brewed in the Noto Toji style of western Japan. Its deeply mysterious flavour seems to come from the earth itself: rich, dynamic and welcoming.

Fukui Prefecture

Chubu

Kokuryu Sake Brewing Corporation
Kokuryu Sake Brewing Corporation

Kokuryu Sake Brewing Corporation

Fukui Prefecture

map-fukui

Kokuryu labels resound with deep flavour, 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 flavour and delicate balance in a unique expression of the sake-maker’s art.

Kokuryu “Junmai Ginjo”

Technical Specifications

Classification: Junmai Ginjo
Rice variety: 500 Mangoku
Yeast: House Yeast
Brewing method: Sokujo

55%

polishing ratio

15–16%

alcohol

1.4

acidity

+4.0

SMV


Serving recommendations

Delicious with hearty fare like braised meat, fish and root vegetables. Do not overchill―best enjoyed at 10–15 degrees, or warmed to 40–45 degrees.

Restaurant & Retail Guides

Where to find Kokuryu “Junmai Ginjo” in the U.K.

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