Alcohol Volume : 14%
 
Rice : Hananishiki, Kumamoto Rice, Shunyou
Polish : 65%

SMV : -4
Acidity : 1.7
Yeast : Kumamoto Yeast
Squeezing Method : Yabuta
Pasteurised : One time Pasteurised 

Point : Light and sweet in the midle, with a sharpness in the second half. A summertime meal drink
Food Pairing : Relatively bland salty/vinegar-based dishes

Sake description :
The birthplace of Kumamoto yeast (Association No. 9), which laid the foundation for modern Ginjo yeast 

From [Koru], summer limited Junmaishu - Reosake - now in stock!
Kumamoto yeast is now used by many breweries due to its elegant ginjo aroma and high fermentation power. Also known as Kyokai No. 9 yeast.
As expressed in "YK35" (Yamada Nishiki, Kumamoto yeast, 35%), which is said to be the royal road to sake brewing, it is widely distributed as a yeast that is indispensable for Ginjo sake.
This time, a limited edition summer sake has arrived from Koro, brewed by the Kumamoto Prefecture Sake Brewing Research Institute, the birthplace of Kumamoto yeast.
A refreshing and light summery taste.
It is easy to drink with an alcohol content of 14%, and has a gentle sweetness and flavor.
Its smooth and crisp flavor goes perfectly with light dishes.
Chilled to make a delicious meal drink♪
I thought the label would say "cool," but the 9 is hidden.

現代吟醸酵母の礎を築いた、熊本酵母（協会９号）の発祥蔵
【香露】から、夏季限定純米酒-涼酒-入荷！

品のある吟醸香と発酵力の高さから、現在では多くの蔵元でも使用されている熊本酵母。又の名をきょうかい９号酵母。
酒造りの王道とも云われる『YK35』（山田錦・熊本酵母・35％）に表されるように、吟醸酒に欠かす事が出来ない酵母として多く頒布されています。

今回はこの熊本酵母発祥蔵である熊本県酒造研究所が醸す、香露から夏の限定酒が入荷。
夏らしい、涼やかで軽快な味わい。
アルコール度も14度と飲みやすく、優しい甘みと旨味あり。
スッとキレの良い味わいはあっさりとした料理と相性抜群。
冷やして美味しい食中酒となっています♪
ラベルも「涼」と思いきや、、９が隠れてます