Ginrin Junmai Ginjo kurukuru
銀鱗 純米吟醸原酒 kurukuru 火入
Junmai Ginjo Genshu / 720ml / 15% ABV
By Naba Shoten
€30,00
A playfully named Junmai Ginjo genshu from the seasonal "kurukuru" series, its name inspired by figure-skating jumps. A light, well-balanced acidity gives it an easy-drinking character.
Product Description
The "kurukuru" series is brewed using kimoto — the traditional labour-intensive starter method in which the rice mash is ground by hand. At Naba Shoten this grinding (yamaoroshi) is performed with an electric drill, a distinctive technique the brewery calls "Akita-style kimoto." The spinning of that drill inspired both the figure-skating jump names and the wish that happiness "comes around" to everyone.
Releases are named by degree of maturation and issued seasonally — Single Lutz, Triple Axel, Quadruple Salchow, Combination. Throughout the series the rice is exclusively Akita Sake Komachi at 55% polish; the yeast is AKITA Yukiguni (UT-1 / UT-2), developed by the Akita Research Institute of Food and Brewing.
This single-pasteurised genshu edition: SMV -6, acidity 1.7.
- Rice
- Akita Sake Komachi
- Polish (seimaibuai)
- 55%
- SMV
- -6
- Acidity
- 1.7
- Yeast
- AKITA Yukiguni UT-1/UT-2
Brewery Information
Naba Shoten · 那波商店
Ginrin 銀鱗
The brewery's roots in sake brewing trace back to 1807, with individual founding in 1871 in the port town of Tsuchizaki. The name "Ginrin" (silver scales) comes from a line in the folk song "Soran Bushi" — dancing silver scales, the gull's harbor, the day of a great catch rises — chosen as a wish for the local fishermen's safety and bountiful catches. The brewery's head has traditionally taken the hereditary name Saburo-emon Nawa.
Shipping Info
Shipped from Amsterdam (Danshiko Lab B.V.), same-day EU dispatch. Ingredients: rice, rice koji (Aspergillus oryzae), water. Refrigerated storage and transport required throughout (single-pasteurised genshu). Best served well-chilled.