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The approachable and highly quaffable Kinoene "Apple" Junmai Ginjo sake uses the power of sake yeast that produces a lot of malic acid that mimics the acidity of apples, and opens up juicy new possibilities. Additionally, by performing kanjuku - a seasonal sake aging technique - with time the fruity character, richness of texture, and depth of flavor are all brought into balance, all while preserving soft peach, pear, apple and citron aromas, and emphasizing the deliciously tart and crisp, white wine-like finish.
Food Pairings: Sea bream Carpaccio with Pesto, Smoked Duck, Karaage with Lemon Juice, Shiso and Ume-stuffed Cordon Bleu, Cured Mackerel.
Class: Junmai Ginjo
Rice: Gohyakumangoku
Rice-Polishing Ratio: 55%
ABV: 15%
Size: 720ml
The approachable and highly quaffable Kinoene "Apple" Junmai Ginjo sake uses the power of sake yeast that produces a lot of malic acid that mimics the acidity of apples, and opens up juicy new possibilities. Additionally, by performing kanjuku - a seasonal sake aging technique - with time the fruity character, richness of texture, and depth of flavor are all brought into balance, all while preserving soft peach, pear, apple and citron aromas, and emphasizing the deliciously tart and crisp, white wine-like finish.
Food Pairings: Sea bream Carpaccio with Pesto, Smoked Duck, Karaage with Lemon Juice, Shiso and Ume-stuffed Cordon Bleu, Cured Mackerel.
Class: Junmai Ginjo
Rice: Gohyakumangoku
Rice-Polishing Ratio: 55%
ABV: 15%
Size: 720ml