Kinoene “Okarakuchi” Hiyaoroshi
Chiba prefecture
Dry fall seasonal for a hearty dish
This is a rather dry fall seasonal sake that finishes clean and clear. It uses 80% RPR Fusakogane rice for “kakemai” (the steamed rice you add to the mash), and 68% RPR Gohyakumangoku milled in an oval shape for the koji rice — both grown locally. The deep savory flavors and the subtle umami from the rice would pair well with stewed meat and potatoes in sweet soy sauce.
Characteristics
| Brand | Kinoene |
| Brewery | Iinuma Honke |
| Category | Junmai |
| Subcategory | Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Gohyakumangoku, Fusakogane |
| Yeast variety | Association No. 601 |
| Alcohol | 15.00% |
| RPR | 80% |
| SMV | 8.5 |
| Acidity | 2.5 |
Serving Temperature
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Recommended
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Not Recommended
Region
Kinoene is made in Chiba prefecture in the Kanto region.
Taste Metrics
Tasting Notes
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Muscat Grape
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Grain
Recommended Pairing
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Seafood
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Meat
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Veggies
Iinuma Honke
Iinuma Honke is backed by 300 years of sake experience. Located in Chiba prefecture, a well-known agricultural region, the brewery appreciates the importance that quality rice and crystalline spring water has in crafting...
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 7
Food Pairing Guide
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Best Sake Bottles and Brands for Beginners
