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Description
El Akaiwa Omachi, la cepa patrimonial de arroz Omachi revivida y cultivada en los suelos de arcilla roja de Akaiwa en Okayama, se prensa como arabashiri, la primera fracción de flujo libre, para capturar la expresión más fresca de la nueva temporada de elaboración. La juventud y el vigor del prensado arabashiri producen una nariz viva y aromática junto al umami amplio y rico por el que el Omachi es conocido.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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