Kokuryu Junginjo
黒龍 純吟Kokuryu — Kokuryu Shuzo, Fukui
A deep umami born from the harmony of flavor and aroma, a junmai ginjo sake that rewards slow sipping.
Specifications
- Type
- Junmai Ginjo
- Rice
- Gohyakumangoku
- Rice polishing ratio
- 55%
- Yeast
- Not disclosed
- Alcohol
- 15.5%
- Sake meter value
- +4.5
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
At 55% polishing with a dry-leaning SMV of +4.5, sweetness should be modest. The described layers of orange peel, nuts and dried fruit alongside a viscous, full body point to moderate-to-high aroma, rich texture and a juku profile.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Drawing out the natural umami of rice, this junmai ginjo sake is made with Gohyakumangoku grown in Fukui Prefecture, and it aims for a refreshing drinking experience. Tasting Notes In appearance, it is pale yellow-green with a grayish tone. The aroma is thick, heavy, and low in pitch, and it comes through directly at first. Orange peel and coconut appear first, followed by walnut, hazelnut, almond tofu, condensed milk, yuba, ginger, nutmeg or clove, rye bread with nuts and dried fruit, and white miso. The many complex, evocative aromas are very enjoyable. The body has a viscosity that even suggests a slight thickness, along with vitality and freshness, giving an impression of richness and good balance. Then, a firm strength and a faint bitterness tighten the finish and leave umami in the latter part. Recommended Pairings Simmered mackerel in miso, eggplant dengaku (grilled eggplant with a miso glaze), fig with white miso and sesame sauce, and white miso ozoni. In Chinese cuisine, stir-fried eggplant and pork with spicy miso; in a French-inspired dish, pan-fried cod with white miso cream sauce. These suggest good pairings with miso.
Other sake from this brand 18
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