Koro - Junmai Ginjo Size:720 ml melted then filtered through the

melted then filtered through the earth

rabbit-labeled sake that enhances the enjoyment of cherry blossom viewing

Everything related to its production is done in-house

and is made using rice produced locally

The glass’s shape holds the aroma gently

Koro - Junmai Ginjo Size:720 ml melted then filtered through theIf youre looking for a textbook example of a ginjo style sake using koro yeast, (aka Kumamoto yeast and Association No. 9 yeast), this is the one; its made at the brewing center where the yeast was isolated back in 1952. The fruity aromatics coming from this yeast are calm and lasting, and the mouthfeel is made smooth by sufficient maturation. Its also easy to pair with various foods.