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Description
Omachi-Reis, nach der traditionellen Kimoto-Methode vergoren, bildet den Kern dieses Muroka Nama Genshu von Okutoshouji in Ako, Hyogo. Die arbeitsintensive Milchsäureentwicklung des Kimoto zusammen mit dem erdigeren, vollmundigeren Charakter des Omachi ergibt ausgeprägte Säure, würzige Tiefe und eine reiche, unverdünnte Konzentration.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai?
Pure rice sake with rich umami depth — the everyday staple of Japan.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Simmered Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Oden
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine