Lively, fruity aroma from the Alps yeast contrasts nicely with the full body and firm acidity of a good yamahai.
｛ Master brewer's comments ｝
The yamahai character really shines in Kippuku Kinju's deep, rich flavor and clean finish.
｛ Food pairing suggestions ｝
Dark meat fish, robustly flavored dishes, grilled & roasted meats and root vegetables.
|Name: Kippuku Kinju|
|Type: Junmai Ginjo Yamahai|
|Ingredients: Rice, Water, Koji, Yeast|
|Rice: Koji: Yamada Nishiki (Hyogo Pref.), Miyama Nishiki (Nagano Pref.)
Plain: Miyama Nishiki (Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
|Polishing rate: Koji rice 50%; plain rice 55%|
|Yeast: Alps, No.18|
|Alcohol: 15% range|
|SMV: +/- 0|
|Amino acidity: 1.2|
|Serving temperature: Best chilled (10C range); Good warm (45C range)|
|Storage: Cool, dark|