Chikurin is made by Marumoto Brewery.
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Fukamari “Depth” Junmai
This junmai is soft, relaxed and mellow, with notes of peaches and strawberries. It complements yakitori, nutty cheeses and spicy Italian meats.
Serving Temperature: Chilled
Region: Okayama
Rice: Home-grown Yamada Nishiki
Yeast: #9
Seimaibuai: 60%
Nihonshudo: +4
Acidity: 1.4
Amino Acidity: 1.3
Shubo Method: Sokujo
Pressing: Yabuta
Resting: 6 months in tanks, and blended with 1 to 5 year-older batches
Filtration: Charcoal filtration
Pasturization: Twice in bottle, plate heater |
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Karoyaka “Lightness” Junmai Ginjo
This junmai ginjo is light and gentel. It has light floral and herbal aromatics, followed by hints of champagne and cherries on the palate. It complements oysters, sushi, sashimi, salads and other light foods.
Serving Temperature: Chilled
Region: Okayama
Rice: Home-grown Yamada Nishiki
Yeast: #9 & Hiroshima Yeast
Seimaibuai: 50%
Nihonshudo: +3
Acidity: 1.4
Amino Acidity: 1.2
Shubo Method: Sokujo
Pressing: Yaegaki Funa Shibori
Resting: 6 to 24 months in tanks, and blended
Filtration: Paper filter
Pasturization: Once in bottle |
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Taoyaka “Elegance” Junmai Daiginjo
This junmai daiginjo is bright, lively and delicate. Floral on the nose, it reveals apricot and pear on the palate. It complements fine, complex foods like new American, French and Japanese.
Serving Temperature: Chilled
Region: Okayama
Rice: Home-grown Yamada Nishiki
Yeast: #9
Seimaibuai: 35%
Nihonshudo: +2
Acidity: 1.2
Amino Acidity: 1.1
Shubo Method: Sokujo
Pressing: Yaegaki Funa Shibori
Resting: 8 months or more, in the bottle
Filtration: None
Pasturization: Once in bottle
Other: Undiluted with water, genshu |
