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This sake is made with rice grown by the brewery’s contracted farmers in the Akaiwa region of Okayama prefecture which is the key area for growing this rice type. The Omachi rice reveals its power and its broad, ample flavour profile. It has a strong, persistent nature of growth in the rice fields, and this seems to translate to its assertive flavour in the bottle. It has flavours of koji derived on the palate and nose, as mushroom and chestnut, mixed with flavours of undergrowth and botanicals which open to ripe fruit. It has volume and less tension than its Yamada Nishiki equivalent but alludes to the classical features of Junmai Daiginjo – smoothness and structure.

Aromatically it has gentle nuances of plant, grass and grains which open to a variety
of botanical scents. On the palate there is a definite fresh fruitiness with the bitterness of chewed citrus peel and rice based umami. It can appear a little zesty and lively on opening and with time this settles, and a clear image of ripe banana and mellow tropical fruit predominate. It is pasteurised once in the bottle to stabilise and ideally should be stored in refrigerated conditions to preserve condition. Serve in a wine glass to show its aroma and body.

  • Region: Nagoya
  • Classification: Junmai Daiginjo (single pasteurisation)
  • %ALC/VOL:  16%

  • Net Volume: 720ml; 1.8L
  • Rice: Omachi Rice grown in Akaiwa region, Okayama Prefecture
  • Rice Polishing Ratio: 50%
  • SMV: Undisclosed
  • Serve: Cool | Room Temp
  • Matching Food: Beef, Veal and Lamb Dishes with Creamy or Tomato Based Sauces. Soft Unpasteurised Cheese, Goats Cheese, Pizza.

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