Kinoene “Okarakuchi” Hiyaoroshi
Chiba prefecture
Dry fall seasonal for a hearty dish
This is a rather dry fall seasonal sake that finishes clean and clear. It uses 80% RPR Fusakogane rice for “kakemai” (the steamed rice you add to the mash), and 68% RPR Gohyakumangoku milled in an oval shape for the koji rice — both grown locally. The deep savory flavors and the subtle umami from the rice would pair well with stewed meat and potatoes in sweet soy sauce.
Characteristics
| Brand | Kinoene |
| Brewery | Iinuma Honke |
| Category | Junmai |
| Subcategory | Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Gohyakumangoku, Fusakogane |
| Yeast variety | Association No. 601 |
| Alcohol | 15.00% |
| RPR | 80% |
| SMV | 8.5 |
| Acidity | 2.5 |
Serving Temperature
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Recommended
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Not Recommended
Region
Kinoene is made in Chiba prefecture in the Kanto region.
Taste Metrics
Tasting Notes
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Muscat Grape
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Grain
Recommended Pairing
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Seafood
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Meat
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Veggies
Iinuma Honke
Iinuma Honke is backed by 300 years of sake experience. Located in Chiba prefecture, a well-known agricultural region, the brewery appreciates the importance that quality rice and crystalline spring water has in crafting sensational sake. While they have a firm dedication to the tradition of sake, they also understand the importance of progress and venture, approaching their art with a sense of positivity. Each batch of sake they produce accents the original taste of the rice and delivers a blossoming aroma combined with a supremely smooth flavor. They hope that their sake can open you to the tradition of sake and Japanese culture, and put a smile on your lips anytime you partake.
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Customer reviews
Tippsy Sake Club
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
