Cowboy “Yamahai”
Niigata prefecture
For meat lovers
Cowboy “Yamahai” is designed to pair with all kinds of meat dishes from around the world. This is due to the substantial acidity achieved by the yamahai brewing method and the slightly higher alcohol content, which both balance well with the fat content of meat. It has a fruity aroma and greets your palate with a dry crispness. Try it with a squeeze of lemon or lime for a twist.
Characteristics
| Brand | Cowboy |
| Brewery | Shiokawa Brewing Company |
| Category | Junmai Ginjo |
| Subcategory | Yamahai, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Rice-grown-in-Niigata |
| Yeast variety | N/A |
| Alcohol | 16.9% |
| RPR | 60% |
| SMV | +3.5 |
| Acidity | 2.0 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Cowboy is made in Niigata prefecture in the Hokuriku region.