【 Kippuku 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.

{ 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
Availability: Year-round
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
Acidity: 1.4
Amino acidity: 1.2
Serving temperature: Best chilled (10C range); Good warm (45C range)
Storage: Cool, dark

〈 Super premium 〉

〈 Seasonal 〉

〈 Standard 〉

〈 Shochu & liqueur 〉

〈 Limited 〉