[Koro Wakusei No. 9 Junmai-shu type-C Origarami Muroka Nama Genshu]

A limited-edition sake that sets itself apart from conventional Koro

Though subtle, the aroma, reminiscent of pear, lychee, and grape, gives a very clean impression with the transparency characteristic of No. 9 yeast.
It has a smooth and refined mouthfeel. Some may find it slightly dry due to the effervescence.

The aroma, similar to the initial nose, and a gentle sweetness spread through the mouth. Its appeal also lies in its excellent crisp finish, disappearing smoothly without becoming overly rich.
It is a highly refined sake with excellent balance.

About Kumamoto Prefectural Sake Research Institute:
The Kumamoto Prefectural Sake Research Institute is not only the brewery that produces the renowned sake "Koro" but also plays an extremely crucial role in sake brewing as the birthplace of Kumamoto yeast, responsible for its maintenance and management.
Established at the call of breweries within Kumamoto Prefecture with the aim of improving sake quality in the prefecture, it has supported the technical aspects of sake quality improvement for many years.

Among them, "Kyokai No. 9 yeast," isolated from Kumamoto yeast, led the ginjo-shu boom with its elegant fruity aroma, reminiscent of apples, and crisp sake quality. It is still widely known as a representative yeast used by breweries nationwide.
The Kumamoto Prefectural Sake Research Institute is exploring new possibilities through repeated experimental brewing in small batches.

◆Specs
Category: Sake (Junmai-shu)
Ingredients: Rice (domestic), Rice koji (domestic rice)
Rice used: Not disclosed
Rice polishing ratio: 65%
Sake Meter Value: Not disclosed
Acidity: Not disclosed
Yeast used: Kumamoto yeast
Alcohol content: 13%
Storage: Requires refrigeration
Manufacturer: Kumamoto Prefectural Sake Research Institute (Kumamoto Prefecture)