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Shigemasu Portfolio 16. Kojiya Ginjo

SHIGEMASU

Kojiya 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'. Kojiya combines a refreshing Ginjo aroma with a clean, Ginjo-style throat sensation. Enjoy it Cold or lukewarm.

  • Type

    Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 4-5

  • Acid

    1.2-1.4

  • Amino Acid

    1.1-1.3

  • Ingredients

    Yume Ikkon, Yamada Nishiki

  • Polishing Ratio

    55%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml, 300ml

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