Izumiryu Yahiko “Kiwami”
Body of a futsushu, grace of a ginjo
Izumiryu Yahiko “Kiwami” is both graceful and bodied. While it’s an affordable “futsushu” (table sake), it’s brewed using the same low-temperature, long-term fermentation for making ginjo sake. The fact that it is unfined and only pasteurized once gives it more character. Satisfying flavors of watermelon and mineral translate beautifully across various serving temperatures. Although a versatile pairing partner for all sorts of meals, this sake complements fish dishes particularly well.
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Body of a futsushu, grace of a ginjo
Body of a futsushu, grace of a ginjo
Characteristics
| Brand | Izumiryu Yahiko |
| Brewery | Yahiko Brewing Company |
| Category | Futsushu |
| Subcategory | Namazume, Muroka |
| Taste Profile | Smooth & Dry |
| Rice variety | Gohyakumangoku, Koshiibuki |
| Yeast variety | Undisclosed |
| Alcohol | 16.0% |
| RPR | 60% |
| SMV | -13.0 |
| Acidity | 1.6 |
Serving Temperature
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Recommended
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Not Recommended
Region
Izumiryu Yahiko is made in Niigata prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Watermelon
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Mineral
Recommended Pairing
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Seafood
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Sushi/Sashimi
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Veggies
Customer Reviews
Delivered with care
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