Junmai Ginjo Kiyosu Sake

The producer of Junmai Ginjo Kiyosu is the Kiyosuzakura Brewery, which can look back on over 170 years of sake brewing tradition. Sake from Aichi Prefecture is characterized by the most advanced fermentation and brewing techniques in Japan. The reason for this lies in the long tradition of producing soy sauce and miso. The same techniques used to ferment these products are also used to brew sake. The prefecture is blessed with a climate perfect for sake brewing, which is why many sake breweries are located here. The water comes from three rivers: the Kiso River, the Nagara River and the Ibi River. This natural source is rich in minerals, which is so important for the growth and cultivation of high-quality sake rice.

Junmai Ginjo Kiyosu should be drunk well chilled in a special sake glass or alternatively in a white wine glass.

Junmai Ginjo Sake
Japanese alcoholic drink based on rice
Rice polish: 58%
Sake Meter Value: +1
Net quantity: 180ml / 300ml / 720ml
Alcohol: 15% vol
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Kiyosuzakura Brewery was founded in 1853 and is based in Kiyosu in Aichi Prefecture on Japan's main island of Honshu. For 170 years, the company has concentrated on brewing sake, but for several decades it has also been producing shochu, liqueurs - for example umeshu - wine and gin. Kiyosu is located on the outskirts of Nagoya City, where the three rivers Kiso, Ibi and Nagara provide very fertile soil. This environment offers ideal conditions for sake brewing, but also for the production of high-quality spirits.

Kiyosuzakura is very progressive and environmentally conscious and is working hard on new forms of packaging. For example, one of the brewery's popular umeshu is now only bottled in Tetra Paks and no longer in bottles, which has a positive impact on the eco-balance.