• Yamamoto No.7 Kobo Junmai Ginjo (720ml)
  • Yamamoto No.7 Kobo Junmai Ginjo (720ml)
  • Yamamoto No.7 Kobo Junmai Ginjo (720ml)
  • Yamamoto No.7 Kobo Junmai Ginjo (720ml)

Yamamoto No.7 Kobo Junmai Ginjo (720ml) 山本 7号酵母 純米吟醸

Akita Prefecture's Ippakusuisei's No.7 Kobo is used - which yields a midly fruity sake with a fine grained & elegant structure. The acidity profile is distinctively Yamamoto; fresh & juicy!

秋田県の一白水成からの7号酵母を使用。7号酵母は日本醸造協会で配布している協会7号酵母で、通称「真澄酵母」とも呼ばれる酵母です。発酵力が強く穏やかな吟醸香を生み出すこの酵母を使うことで、オレンジなどの柑橘系の爽やかな香りと抜群のフレッシュさ、メロンのようなジューシー感を感じられます。シャープに整った美味しいお酒に仕上がりました。

style
clean and dry
availability
limited release
on the palate
elegant acidity and light
on the nose
mildly fruity
RPR (Rice Polishing Ratio)
55%
Title
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Another Akita yeast variety expressed in a modest and unassuming rendition from Yamamoto.

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Characteristics特徴

Prefecture
akita
Rice
akitasakekomachi
Alcohol
16%
SMV (Sake Meter Value)
+3
Acidity
1.6
Water Source
spring water from shirakami mountains
Yeast
kyokai no.7

How to enjoy楽しみ方

Recommended pairings
sashimi | tempura and seafood agemono
Serving temperature
11°-16°
Serving vessels
nousaku ochoko

Yamamoto Brewery 山本酒造店

Among the aspects which make Yamamoto sake extraordinary are the intrepid and unusual products such as the Yamamoto Wine, a sake made with a combination of sake and chardonnay yeasts and matured in oak barrels and the Yamamoto Royal Flush, a sake made with five separate sake rice varieties and five separate yeasts, culminating in brews which are out of the box and captivating. Above all, Yamamoto sake is wonderfully easy drinking and vibrantly fresh tasting.