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Description
Made in Kyoto from Kyo no Kagayaki rice polished to 67 percent, this junmai nigori is unpasteurized, undiluted, and unfiltered, with pressed sediment added back in to create its cloudy texture. At 17.5 percent alcohol it carries a fuller body typical of muroka namagenshu style, and is best served lightly chilled to lightly warmed.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Mukaishuzo Co.,Ltd
Kyoto
Est.1754
BrandKyounoharu
Address67 Hirata Ine Yosai Kyoto
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
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