Koimari Saki Junmai Ginjo

$1.00

Class: Junmai Ginjo

Style: Genshu

Rice: Yamada Nishiki

Rice-Polishing Ratio: 55%

Brewery Location: Saga

Food Pairings:

Seafood: White fish, blue-backed fish (raw or lightly grilled) & other seafood (squid, scallops, etc.) with salt and citrus, seafood-based hot pots.
Protein: Light/lean meats, tofu, eggrolls or lumpia.
Dairy: Caprese, desserts with fresh cream or mascarpone cheese.
Other: Balsamic vinegar, dishes featuring soy sauce and miso, green herbs.

Tasting Notes: A gentle, luxurious Ginjo aroma that resembles fresh peaches, ripe apples, and oranges. Slightly fizzy with an exquisite balance of sweetness and acidity. Hints of sweet mochi rice and green herbs bloom on the palate, and the gentle finish and fruity acidity harmonize beautifully to create a sense of refinement.

Awards:

2013, 2014-2017, 2019 US National Sake Appraisal Grand Prix Gold
2018-2019 Kura Master Gold
2020 Kura Master Platinum
2017, 2019-2020 International Wine Challenge Gold
2020 Taxation Bureau Liquor Appraisal Ginjo Category Gold

Size: 720ml

Location: CA Distribution

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Brewery: Koimari Shuzo
Founded: 1909

Profile: The Maeda family of Koimari Brewery originally ran a kimono shop in the port of Imari during the Edo period (1603-1867), before pivoting to sake brewing in 1909. Koimari is a small, 700-goku (180L) brewery in Imari City. "Seishu Koimari" was launched in 1971, named with the intent to create sake that is as beautiful as the local ceramic ware called "Koimari". In 2008, in hopes of advancing their business and skill, Koimari launched a special craft sake line, "Koimari Saki,” meaning 'ahead’. The history and romance of traditional Imari ceramics are sustained through the brewery's utilization of the techniques they have cultivated and handed down from generation to generation for sake brewing to preserve history and tradition, while pursuing sake making that suits the modern world.

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