Kohro Summer Release Junmai 2026 "Ryo"

The nose on this summer-released Junmai sake is a fun collection of apple, tapioca, grapefruit, papaya, peach, pear, and Ramune aromas. Want to go South for your summer sake this year? Then head to Kumamoto to this historically famous brewery that invented the most famous sake brewing yeast in sake called #9 (see the label. Look for the 9). Soft, clean, bright, off-dry, gentle, easy, and smooth, this summer sake drinks very even and soft in a wine glass. Look for peach, black cherry, pear, custard, citrus segments, grapefruit, orange juice, and powdered sugar flavors that glide through the palate in an elegant flow that is well-balanced and very even. WORD: Soft WINE: Light Reds/Citric Whites BEER: Lemon Ales FOODS: Sushi, sashimi, white fish carpaccio, prosciutto salad, seafood acqua pazza, Yakitori, garlic edamame, steamed mussels, grilled chicken, grilled seafood with salt, tempura with salt, and Japanese omelette. (2026)

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The nose on this summer released seasonal brew is a slick collection of peach, strawberry, ume, tangerine, white pepper, mango, lemon, and orange Creamsicle™ aromas. Say hello to a sake newcomer that is soft, silky, smooth, clean, light-bodied, water-like, and off dry. This gentle brew was built for warm Kumamoto summers to be refreshing, but also to have substance to play with summer cuisines. The flavor field is very complex for such drinkability. Look for clementine, vanilla panna cotta, cooked peach, orange, Muscat grape, fortune cookie, brown butter popcorn, and a hint of sherry flavors on a fluid that has a tannin-like dryness and a beautiful showing of umami. This is a very unique Junmai and that is code for, "You should try it!" WORD: Umami WINE: Soft Reds/Watery Whites BEER: Light Ales FOODS: Summer sashimi and sushi, crab, lobster, shrimp, tofu, summer soups and seafood stews. (2024)