Aged sake from Midorikawa Shuzo in Uonuma, Niigata. They brew a single batch of junmai ginjo sake once in a decade aiming to have it matured at low temp for years. The latest version was brewed in the winter of 2007-2008 and then matured in bottles at 50 deg. F. 

Basic information


Brand:            Ko Midori-Kawa  [koh-meedory-kawa]

Type of Sake:  Junmai Ginjo, Ko-shu (aged sake)

Seimai Buai:   Rice milled to 55 %

Alcohol:           16.5% by volume

Bottle size:      720 ml

Case Pack:      12 bottles

UPC Code:     844650035063




Producer: Midorikawa Shuzo

Owned by:      Ohdaira Family           Founded:        1884

Location:  4015-1 Aoshima, Uonuma-shi, Niigata 946-0043, JAPAN


Toji (Master Brewer): Kozo Meguro – Meguro-san has been making  sake for Midorikawa since 1985, and has been a sake master since 1996.


Ingredients & Technical data


Rice:                Miyama Nishiki

Water:            Soft water from the 50-meter deep on-site well.

Yeast:              K-901

SMV:               +3.5                  Acidity:  1.6  Amino acids: 1.2

No sulfites, no preservatives.


Other information


Serving temp.:           Serve slightly chilled or at room temperatures (50-60 deg F).

Tasting note:  Lightly aromatic with hints of melon and pears. Medium bodied, fruity and slightly nutty flavors. Lingering finish. Unlike most of aged sakes, this is soft, smooth and elegantly well-balanced.


Keep the sake in a dark and cool place. Avoid direct sunlight. After opening the bottle, keep refrigerated and consume within two weeks.