This unique junmai ginjo from Kikkawa Shuzo offers a fresh and unexpected twist on sake brewing.
“Ringo Kobo 77” refers to the rare yeast strain used in fermentation—extracted from apples (ringo) and developed as Yeast No. 77 by Japan’s National Research Institute of Brewing.

The result is a sake with vivid fruit-forward aromatics and a clean, softly acidic finish reminiscent of crisp apples and stone fruits.
Brewed in small batches at the foot of Mt. Afuri in Kanagawa, this sake reflects both nature and experimentation.

On the palate, you’ll find bright acidity, gentle umami, and a surprisingly juicy character that brings to mind apple skins, white peach, and a whisper of herbs. It’s light, modern, and highly drinkable—perfect served slightly chilled.

Kikkawa Shuzo, the historic brewery behind this sake, blends traditional techniques with innovative yeast selection to craft distinctive and expressive brews. Their use of the “Ringo Kobo” apple yeast gives this junmai ginjo a playful, aromatic profile while maintaining the integrity of natural rice flavour.

Suggestions

Grilled goat cheese salad with walnuts and pear, or a citrus-marinated ceviche.

Alcohol content

14º

Serve Temperature

3-8ºC