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Shigemasu Portfolio 15. Kojiya Junmai Ginjo

SHIGEMASU

Kojiya Junmai Ginjo

The company's family business has been making koji for brewing miso and soy sauce since the beginning of the Edo period. Later, in 1717 (Kyoho 2), The founder: Takahashi Rokuroemon opened a sake brewery, which has long been known locally as 'Kojiya'. This Kojiya combines the richness and flavor of a Junmai Ginjo with a refreshing Ginjo aroma. Enjoy it cold or lukewarm.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon, Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml

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