Koro “Junmai Ginjo”
Textbook example of yeast No. 9
If you’re looking for a textbook example of a ginjo style sake using koro yeast, (aka Kumamoto yeast and Association No. 9 yeast), this is the one; it’s made at the brewing center where the yeast was isolated back in 1952. The fruity aromatics coming from this yeast are calm and lasting, and the mouthfeel is made smooth by sufficient maturation. It’s also easy to pair with various foods.
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Textbook example of yeast No. 9
Textbook example of yeast No. 9
Characteristics
| Brand | Koro |
| Brewery | Kumamotoken Shuzokenkyusho |
| Category | Junmai Ginjo |
| Subcategory | N/A |
| Taste Profile | Rich & Sweet |
| Rice variety | Yamadanishiki |
| Yeast variety | Association No. 9 (Kumamoto Yeast) |
| Alcohol | 16.00% |
| RPR | 55% |
| SMV | 0.5 |
| Acidity | 1.6 |
Serving Temperature
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Recommended
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Not Recommended
Region
Koro is made in Kumamoto prefecture in the Kyushu region.
Taste Metrics
Tasting Notes
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Melon
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Grape
Recommended Pairing
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Sushi/Sashimi
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Seafood
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Veggies
Customer Reviews
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