熊本県·日本酒
Kouro (Kumamoto Prefectural Brewing Research Institute)
A refined cup with a gorgeous, rising ginjo aroma and an elegant, soft taste that goes down smoothly. The Kumamoto Prefectural Brewing Research Institute, which brews Kouro, was established in 1909 with the aim of improving the quality of sake in Kumamoto. In 1952, the 'Kumamoto Yeast,' isolated and cultured by the first chief engineer, Kinichi Nobashiro, was later distributed nationwide as the Japan Brewing Association's 'Kyokai No. 9 yeast,' supporting the expansion of ginjo sake production. Kouro is brewed by the same institute that produced this yeast, which is still used in breweries across Japan today. A source of fine sake that has supported the history of ginjo sake from behind the scenes. The pride of Kumamoto's sake brewing lives within every single drop.
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