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Ginjo

Kurobekyo Nyuzen Kaiyoshinsosuijikomi

by Hayashi Shuzojo  ·  Toyama
🍶
Description

Kurobekyo Nyuzen Kaiyo Shinsosui Jikomi is a junmai ginjo brewed by Hayashi Shuzo in Asahi Town, Toyama Prefecture, using deep ocean water drawn from Nyuzen off the Toyama coast. The mineral-balanced deep sea water, combined with rice polished to 55% and snowmelt from the Northern Alps, produces a crisp, clean sake with a subtle mineral character and delicate ginjo aroma.

Specifications
CategoryGinjo
RegionToyama
BreweryHayashi Shuzojo
BrandKurobekyo
RiceYamada Nishiki, Gohyakumangoku
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?

Light and fragrant with delicate floral and fruit aromas.

Learn more about Ginjo

Price information is only available in Japan.

Hayashi Shuzojo

Toyama
The founder worked as a samurai in the Kaga Domain's Sekisho, and was built beside the beside the Kanei 3rd year (1626) for about 400 years. The forest sake brewery is located at the west entrance of the parent Shokuko, which is called the starting point of the Northern Alps, and the back of the warehouse is immediately connected to the Northern Alps, and the brewery is in front of the Japan Sea and delicious water. It is in a blessed environment. "I want to make good sake even more deliciously so that each person enjoys it."
Est.1626
BrandHayashi
Address1608 Asahi Shimashinokawa Toyama
WebFacebook

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