Koro “Junmai Ginjo”
- Brewery: Kumamotoken Shuzokenkyusho
- Prefecture: Kumamoto prefecture
- Classification: Junmai Ginjo
- Seimaibuai: 55%
- Rice Type: Yamadanishiki
- SMV: 0.5
- Alcohol: 16.0%
- Acidity: 1.6
- Yeast: Association No. 9 (Kumamoto Yeast)
- Brand: Koro
Description
If you’re looking for a textbook example of a ginjo style sake using koro yeast, (aka Kumamoto yeast and Association No. 9 yeast), this is the one; it’s made at the brewing center where the yeast was …



