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This is a seasonal sake that is released in February annually at the peak of the brewing season. It is a lightly cloudy style of Junmai Ginjo sake that is immediately bottled after pressing and some sake lees are retained which gives the sake a gentle misty appearance.

To retain its vibrancy and freshness it remains unpasteurised and undiluted with water (genshu).

Shake the bottle gently prior to serving to evenly distribute the fine sake lees. It has Ginjo aromas of green apple and nashi pear and the gentle fruitiness combines with white peach and melon on the palate with a dash of liquorice. It is a medium dry sake and has really great cleansing acidity on the finish which works particularly well with rich and fatty forms of fish such as kingfish, salmon belly or toro. Refreshing and smooth.

  • Brewery: KOKURYU SHUZO
  • Region: Fukui
  • Classification: Junmai Ginjo Usu-nigori Nama Genshu (lightly cloudy, unpasteurised, undiluted)
  • %ALC/VOL: 16%
  • Net Volume: 720ml
  • Rice: Gohyakumangoku 
  • Rice Polishing Ratio: 55%
  • SMV (Sake Meter Value): N/A
  • Serve: Cold | Chiled
  • Matching Food: Kingfish, Salmon Belly, Tuna, Mackerel, Shellfish, Grilled or fatty food

Heigo Australia is Australia's official importer and distributor of Kokuryu Sake.

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