Ko Midori-kawa Junmai Ginjo Ko-shu(aged)

Midorikawa Shuzo

Specialty

Aged sake from Midorikawa Shuzo in Uonuma, Niigata. They brew a single batch of junmai ginjo sake once in a decade aiming to have it matured at low temp for years. The latest version was brewed in the winter of 2007-2008 and then matured in bottles at 50 deg. F.

Alcohol

Seimaibui

Size & UPC

720/12pk - 844650035063

Producer

Midorikawa Shuzo

Founded/Founder

Ohdaira Family - 1884

Location

4015-1 Aoshima, Uonuma-shi, Niigata 946-0043, JAPAN

Toji Master

Kozo Meguro – Meguro-san has been making sake for Midorikawa since 1985, and has been a sake master since 1996.

Rice

Miyama Nishiki

Water

Soft water from the 50-meter deep on-site well.

Yeast, SMV, Acidity, Amino acids

K-901, +3.5, 1.6, 1.2

Serving temp

Serve slightly chilled or at room temperatures (50-60 deg F).

Tasting note

Lightly aromatic with hints of melon and pears. Medium bodied, fruity and slightly nutty flavors. Lingering finish. Unlike most of aged sakes, this is soft, smooth and elegantly well-balanced.

Food pairing

Ko Midori-kawa Junmai Ginjo Ko-shu(aged)

Midorikawa Shuzo

Specialty

Alcohol

16.5% by volume

Seimaibui

Rice milled to 55 %

Size & UPC

720/12pk - 844650035063

Producer

Midorikawa Shuzo

Founded/Founder

Ohdaira Family - 1884

Location

4015-1 Aoshima, Uonuma-shi, Niigata 946-0043, JAPAN

Toji Master

Kozo Meguro – Meguro-san has been making sake for Midorikawa since 1985, and has been a sake master since 1996.

Rice

Miyama Nishiki

Water

Soft water from the 50-meter deep on-site well.

Yeast, SMV, Acidity, Amino acids

K-901, +3.5, 1.6, 1.2

Serving temp

Serve slightly chilled or at room temperatures (50-60 deg F).

Tasting note

Lightly aromatic with hints of melon and pears. Medium bodied, fruity and slightly nutty flavors. Lingering finish. Unlike most of aged sakes, this is soft, smooth and elegantly well-balanced.

Food pairing

Trade Product Materials