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Koro “Junmai Ginjo”
Koro “Junmai Ginjo” front label
Koro “Junmai Ginjo” Thumbnail
Koro “Junmai Ginjo” front label Thumbnail
Limited

Koro “Junmai Ginjo”

Kumamoto prefecture

$95.00 
$90.25 member price
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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.

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

The best serving temperature of Koro “Junmai Ginjo” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Koro “Junmai Ginjo” - Kumamoto prefecture

Koro is made in Kumamoto prefecture in the Kyushu region.

Taste Metrics

Tasting Notes

  • Melon

    Melon

  • Grape

    Grape

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

  • Veggies

    Veggies

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. Nojiro isolated Koro yeast (aka. Kumamoto yeast), which is distributed as Association No. 9 yeast by the Brewing Society of Japan and widely used as a reliable fermenter today. Their head of production oversees the research and brewing, contributing to raising the quality of sake making in Kumamoto prefecture.

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