Kiku Masamune Junmai Ginjo

Kiku Masamune Junmai Ginjo

A sake made with a rice polishing ratio of 60% or less and only rice and malted rice (kome-koji) as ingredients (by contrast, junmai dai-ginjo is made with a rice polishing ratio of 50% or less), resulting in a mellow, balanced, and refreshing savoriness along with a full-bodied, fruity aroma.

Category Junmai Ginjo
Acidity 1.5
Amino Acid Level 1.2
Alcohol content 16%
Brewery Kiku Masamune
Region Hyogo prefecture
Sweet Semi-Sweet Semi-Dry Dry Extra Dry
Fragrant Light Aged Rich

Best way to enjoy this sake

Cold Room Temp. Body Temp. Warm
good good

Best matching food

Lighter Fare Richer Fare After Meal
good good