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Kippuku Kinju

Kippuku KinjuKippuku Kinju

Lively aroma, full-bodied with a clean yamahai finish.

Lively, fruity aroma from the Alps yeast contrasts nicely with the full body and firm acidity of a good yamahai.

Name: Kippuku Kinju
Type:   Junmai Ginjo Yamahai
Availability:   Year-round
Ingredients:   Rice, Water, Koji, Yeast
Rice:   Koji: Miyama Nishiki (Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
Plain: Miyama Nishiki (Nagano Pref.)
Milling rate:   55%
Yeast:   Alps, No.18, House
Alcohol:   15% range
SMV:   +/- 0
Acidity:   1.5
Amino acidity:   1.1
Serving temperature:   Best chilled (10C range); Good warm (45C range)
Storage:   Cool, dark

Flavor & fragrance profile

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.