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Description
Ginjoshu Kiichi is a ginjo-grade sake from Kitanishuzou in Hyogo, produced through the careful low-temperature fermentation that defines the ginjo category. This style is known for delicate floral and fruity aromatics achieved by milling rice to at least 40 percent of its original weight before fermentation. Hyogo's strong brewing culture and quality ingredients contribute to the refined character of this release.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
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★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine