This sake bestows a wild, refined flavor to the Omachi rice. Its aroma carries the characteristic scent of Omachi rice, reminiscent of green grass and botanical fragrances. The most notable feature is the aroma of tropical fruits. Despite similarities in aroma, due to polishing the rice to 40%, the fragrance becomes more elegant with a finer layering. Upon tasting, there's a hint of bitter citrus peel alongside a delightful taste, leaving a lingering aftertaste.
This sake exhibits excellent balance in taste, with the umami and aftertaste clearly discernible from the 40% polishing, supported by a hint of acidity.
It's recommended to enjoy the freshness of the sake immediately after opening. However, if pairing with food, it's suggested to let it sit for a while after opening. Through this process, you can experience the changes over time and the influence of temperature on the taste.
This sake is born through collaboration with professional farmers of Akaiwa Omachi rice. The rice cultivation is overseen by a professional farmer of Akaiwa Omachi rice. To ensure accountability for the raw rice, Kuhachiji employees moved to Akaiwa, Okayama, to cultivate Omachi rice together. It's precisely because of starting from scratch in rice cultivation that "Kyoda" is born.
This sake exhibits excellent balance in taste, with the umami and aftertaste clearly discernible from the 40% polishing, supported by a hint of acidity.
It's recommended to enjoy the freshness of the sake immediately after opening. However, if pairing with food, it's suggested to let it sit for a while after opening. Through this process, you can experience the changes over time and the influence of temperature on the taste.
This sake is born through collaboration with professional farmers of Akaiwa Omachi rice. The rice cultivation is overseen by a professional farmer of Akaiwa Omachi rice. To ensure accountability for the raw rice, Kuhachiji employees moved to Akaiwa, Okayama, to cultivate Omachi rice together. It's precisely because of starting from scratch in rice cultivation that "Kyoda" is born.
Product Name: Kuheiji Kyoda Akaiwa Omachi Original
Grade: Junmai Daiginjo
Polishing Rate: 40%
Rice Type: Akaiwa Omachi
Alcohol: 16%Vol
Brewery Prefecture: Aichi Banjo Jozo Co., Ltd.
