Koro “Junmai” Mebuki
Kumamoto prefecture
Perfect with edamame
This once-pasteurized spring sake balances lightness and umami for a calm yet complex flavor. A faint peanut-like fragrance greets the nose, followed by a soft mouthfeel and sweet rice taste. Serve it chilled to fully appreciate its dryness. Tangy or lightly salted foods match this sake well, so opt for a fresh salad with oil and vinegar, or an appetizer like salted edamame.
Characteristics
| Brand | Koro |
| Brewery | Kumamotoken Shuzokenkyusho |
| Category | Junmai |
| Subcategory | N/A |
| Taste Profile | Light & Dry |
| Rice variety | Rice grown in Kumamoto |
| Yeast variety | In-house (Kumamoto Yeast lineage) |
| Alcohol | 14.0% |
| RPR | 58% |
| SMV | 4.4 |
| Acidity | 1.9 |
Serving Temperature
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Recommended
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Not Recommended
Region
Koro is made in Kumamoto prefecture in the Kyushu region.
Taste Metrics
Tasting Notes
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Rice-Pudding
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Cashew
Recommended Pairing
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Veggies
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Sushi/Sashimi
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Meat
Kumamotoken Shuzokenkyusho
Kumamotoken Shuzokenkyusho is both a prefectural research center and a brewery that makes the Koro sake brand. It was founded in 1909 when they were shifting from making the locally familiar red sake to making “seishu” (clear sake). In 1952, the researcher and founder Mr....
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Tippsy Sake Club
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
