【 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: Kinmon Nishiki (Nagano Pref.), Yamada Nishiki (Hyogo Pref.)
Polishing rate: Koji rice 50%; plain rice 55%
Yeast: Alps, No.18, etc.
Alcohol: 15% range
SMV: -1
Acidity: 1.5
Amino acidity: 1.1
Serving temperature: Best chilled; Good warm
Storage: Cool, dark

1.8L / 720ml 

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Label translation