Karoyaka Junmai Ginjo “Lightness”

 Karoyaka Junmai Ginjo “Lightness”

This sake is made by the Marumoto Brewery, which is nicknamed “The Farmers’ Brewery” because the farmers who grow the rice also brew the sake. An estate-bottled sake, Chikurin is made from 100% Yamada Nishiki, the most famous variety of sake rice.

Tasting Note
Mild, ricey sweet aroma; pancakey “mochi” sweetness on the palate; finishing with delicate cherry notes.

Food Pairing
Complements oysters, sushi, sashimi, salads and other light foods.

Region: Okayama
Grade: Organic Junmai Ginjo
Seimaibuai: 50%
Nihonshudo: +3
Acidity: 1.4
Amino Acidity: 1.2
Rice: Home-grown Yamada Nishiki
Yeast: #9 & Hiroshima Yeast
Shubo Method: Sokujo
Pressing: Yaegaki Funa Shibori
Filtration: Charcoal filtration
Resting: 6 to 24 months in tanks, and blended
Pasteurization: Once in bottle

 

Organic Karoyaka Junmai Ginjo “Organic Lightness”

Organic Karoyaka Junmai Ginjo

This certified USDA organic sake is made by the Marumoto Brewery, which is nicknamed “The Farmers’ Brewery” because the farmers who grow the rice also brew the sake. Chikurin is made from 100% Yamada Nishiki, the most famous variety of sake rice.

Tasting Note
Baked rice sweetness, some mochi on palate, crisp acidity in finish. Notes of mochi, ricey sweetness on nose and palate.

Food Pairing
Complements oysters, sushi, sashimi, salads and other light foods.

Region: Okayama
Grade: Organic Junmai Ginjo
Seimaibuai: 50%
Nihonshudo: +3
Acidity: 1.4
Amino Acidity: 1.2
Rice: Home-grown Yamada Nishiki
Yeast: #9 & Hiroshima Yeast
Shubo Method: Sokujo
Pressing: Yaegaki Funa Shibori
Filtration: Charcoal filtration
Resting: 6 to 24 months in tanks, and blended
Pasteurization:Once in bottle

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