Koro “Junmai Ginjo”

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.