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Junmai Ginjo made with rice, water, koji, and a toji who was born and raised in Kyotamba, and who focuses on all the ingredients from Kyotamba. The sake rice is Gohyakumangoku. The well water from the subsoil of the Choro Mountains in Kyotamba has a soft quality and a gentle, mellow finish.
Choro, the only sake brewery in Kyotamba Town, was established in 1903. It has consistently and diligently brewed locally produced sake that is not flashy, is not influenced by the times, and is loved by the locals.
Just add some grilled tamba shimeji mushrooms or vegetables from Kyotamba with salt and enjoy the blissful taste. The light sweetness on the palate gives way to the full flavor of the rice.
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Brewer's name: Choro Shuzo
Place of Origin : Kyoto pref.
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: 100% Gohyakumangoku produced in Tamba, Kyoto
Water used for brewing：Fresh water from the Choro Mountains
Rice polishing ratio: 55
Alcoholic Beverage: 15 to 16 degrees Celsius
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