Kakujo: Junmai Ginjyo
English: Castle of Cranes
Background
Kakujo is produced using a blend of Yamada-Nishiki and Yume-Ikkon sake brewing rice milled to 55% utilizing water from the Bansho River. It is slow fermented at a low temperature to produce a light taste and refreshing aroma.
Special Characteristics
Medium Dry & Light
Rice Variety: Yamada Nishiki & Yume-Ikkon
Sake Meter Value: +2.3
Milling: 55%
Alcohol By Volume: 15 - 16 %
Preferred Serving Temperature:
 |  |  |  |  |
| On-The-Rocks | Chilled | Room Temp | Warm | Hot |
Recommended Serving Vessels: Stemware, Sake Glass, Sake Cup, Masu
Available Sizes
300 mL
720 mL
1.8 L
Distribution
Nationwide
Location
Region: Kyushu
Prefecture: Ōita
Taste Profile
Tasting Notes
Balanced, Mellow, Moderately Rice-Forward, Delicate Finish.
Bungo Meijyo
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