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Description
Made in Kagawa with yeast isolated from the region's Sanuki olives, this junmai ginjo aims to express the area's coastal terroir at the microbial level. Expect a light body with bright, almost white wine like acidity and fruit forward notes of pear, peach, and green apple, rather than any actual olive character.
Specifications
BrandKawatsuru
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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Reviews
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Est.1891
Brand川鶴
Address836 Hon Omachi Kannonji Kagawa
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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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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