Tips from Kirinzan

Discover the world of tasting and
food-paring with Kirinzan.

Dento KARAKUCHI (CLASSIC)
Nose: forward, hazelnut, melon
Palate: dry with good acidity
Food pairing: roasted chestnuts, terrine of foie gras, trout amandine, sea urchin carbonara, poire bourdaloue

JUNMAI
Nose: herbal, minty
Palate: dry to very dry, lean, lingers
Food pairing: clams casino, mussels mariniere, oysters rockefeller

JUNMAI GINJO
Nose: ricey, forward and intense; slightly citrusy aroma
Palate: dry, medium to full-bodied; medium acidity; short finish
Food pairing: toasted marshmallows, pork tenderloin; citrusy fish such as fillet of sole meuniere

DAIGINJO “KAGAYAKI”
Nose: fresh, lively fruity nose
Palate: dry, rich, good acidity
Food pairing: steamed snapper or turbot: pasta with olive oil and corn; potato gnocchi with peas

JUNMAI DAIGINJO
Nose: elegant, refined, citrusy, concentrated Bosc pear aroma; super premium sake
Palate: dry, food acidity, lengthy finish
Food pairing: roast breast of duck with caramelized apples