Kimpyo Ginjo Namachozo
金瓢 吟醸生貯蔵酒Kimpyo — Matsui Shuzo, Kyoto
A sake of Gion
Specifications
- Type
- Ginjo
- Rice
- Gohyakumangoku
- Rice polishing ratio
- 60%
- Yeast
- Not disclosed
- Alcohol
- 15%
Flavor profile Kun-shu
Kun-shu — aromatic and light
The ginjo grade, 60% polishing ratio and namachozo storage point to a fresh, aromatic profile, while 15% alcohol keeps the body light, placing it in the aromatic and light kun style with moderate sweetness.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
A brand that has been loved in Kyoto for a long time. It is used by yudofu (tofu simmered in hot water) restaurants. The Kimpyo brand was born in 1810 (Bunka 7) at Akiyama Shuzo, on the banks of the Shirakawa in Gion, Kyoto. Its name is derived from the Sennari Hyotan gourd loved by Toyotomi Hideyoshi. Through a connection, Matsui took over the brewing and carries on the tradition.
Other sake from this brand 1
- Kimpyo Tokusen Junmai金瓢 特撰純米