Textbook example of yeast No. 9
If you’re 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; it’s 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. It’s also easy to pair with various foods.
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Crackers are excellent to balance the lightness and simplicity of junmai ginjo sake. For sake ware, we recommend glasses or cups that enhance the sake’s fruity aroma.
Sachiko Miyagi
Portfolio Manager, Tippsy
Characteristics
| Brand | Koro |
| Brewery | Kumamotoken Shuzokenkyusho |
| Category | Junmai Ginjo |
| Subcategory | N/A |
| Taste Profile | Rich & Sweet |
| Rice variety | Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 16.00% |
RPR | 55% |
SMV | 0.5 |
Acidity | 1.6 |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Koro is made in Kumamoto prefecture in the Kyushu region.
Taste Metrics
Loading...Tasting Notes
Melon
Grape
Recommended Pairing
Sushi/Sashimi
Seafood
Veggies
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