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Description
Hitogokochi rice polished to 55% is used in this junmai ginjo from Shinshu Shinmachi, fermented with close attention to both koji and mash through an extended low-temperature process. K10 sits within the brewery's regular ginjo tier, designed for food pairing with its balanced rice umami.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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📖 사케 가이드
Reviews
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오자와 양조장 주식회사
나가노현
'양조는 쌀 재배에서 시작된다'는 신념을 바탕으로, 1991년 신슈 신마치에서 양조용 쌀인 '미유니시키'의 계약 재배를 시작하였습니다. 직원들이 함께 직접 재배한 양조용 쌀로 '와료 사케'를 만들고 있습니다.
Est.1820
Brand주우쿠
Address168-1 Shinshu Shinshu Nagano Nagano
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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