What is Kodo Yeast? (Pre-orders will be shipped on a first-come, first-served basis.) The Kumano Kodo was registered as a World Heritage Site in 2004. A yeast suitable for sake brewing was extracted from the soil of Nakahechi, the main pilgrimage route, and named "Kodo Yeast." The original Kodo Yeast had a naturally occurring wild yeast-like, acidic, rustic flavor. However, subsequent research by the Wakayama Prefectural Industrial Technology Center selected a strain more suited to brewing, resulting in the creation of the new "KODO.ec162." This is the second season following last year's challenge with the reborn Kodo Yeast. Please try this junmai sake, which is a little different from the usual Kurumazaka.
Taste: A ginjo aroma reminiscent of green apple and lychee, with a refreshing herbal and green aroma. The lively acidity is felt firmly on the tongue, and it leaves a short, dry finish accompanied by fruity sweetness and spicy bitterness. Characterized by a high level of acidity, it is unique yet light and refreshing when served chilled. A sake that is perfect to drink in a wine glass.
Pairings: White fish escabeche, roast duck, and Italian and ethnic dishes with a sour taste.
Kurumazaka KODO.ec162 Junmai Sake (1800ml) *Must be refrigerated
As this product requires refrigeration, we strongly recommend using refrigerated delivery. Refrigerated delivery stores the product at a temperature between 0 and 10°C, ensuring quality is maintained during delivery.
Raw rice: Gohyakumangoku
Alcohol content: 18.5%
Manufacturer: Hideo Yoshimura Shoten