Omachi rice polished to 55% is the base for this junmai ginjo, fermented with Tochigi prefecture yeast and pressed by the Sase-shiki cloth method. Omachi's large shinpaku and high solubility yield a rounded, full-bodied sake with the earthy complexity that has earned this ancient variety a devoted following.
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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