This sake has a refreshing mouthfeel, fruity aroma, and a short, crisp finish that is very delicious. Through skillful brewing techniques, we have achieved a delicate balance between elegant sweetness and long-lasting umami flavor. This sake is not only tasty, but also an excellent masterpiece. We hope you enjoy it with any kind of cuisine.
In the Heisei 30th year, it was a historic year for Omachi to receive the "Tokujou" grade for the first time in its history. The same farmer challenged to receive Tokujou grade again, but unfortunately, missed it for two consecutive years and received the second highest grade of "Tokutou".
Therefore, this time we have polished the rice to 35% (last year was 40%) and carefully brewed it with the brewing technology of Muroka Nama Genshu at Kiyasho Shuzo, hoping to create an even better flavor than last year.
This sake is a collaboration between farmers and brewers.
We hope you enjoy this special Junmai Daiginjo on your special days and occasions. If this sake enriches the lives of our customers, we will feel happy.
"Omachi" is an ancient variety that has not undergone any cross breeding, and is difficult to cultivate and produce Tokujou and Tokutou grades.
During the brewing process, it is very soft and easily soluble, making it easy to become heavy in flavor if fermentation is slow.
In the Heisei 30th year, it was a historic year for Omachi to receive the "Tokujou" grade for the first time in its history. The same farmer challenged to receive Tokujou grade again, but unfortunately, missed it for two consecutive years and received the second highest grade of "Tokutou".
Therefore, this time we have polished the rice to 35% (last year was 40%) and carefully brewed it with the brewing technology of Muroka Nama Genshu at Kiyasho Shuzo, hoping to create an even better flavor than last year.
This sake is a collaboration between farmers and brewers.
We hope you enjoy this special Junmai Daiginjo on your special days and occasions. If this sake enriches the lives of our customers, we will feel happy.
"Omachi" is an ancient variety that has not undergone any cross breeding, and is difficult to cultivate and produce Tokujou and Tokutou grades.
During the brewing process, it is very soft and easily soluble, making it easy to become heavy in flavor if fermentation is slow.
Product Name: Jikon Junmai Daiginjo Tokutou Omachi
Grade: Junmai Daiginjo
Polishing Rate: 35%
Rice Type: 100% Tokutou Omachi from Okayama prefecture
Alcohol: 15% Vol
Brewery Prefecture: Mie Kiyasho Shuzo Co., Ltd.
