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Description
Okura YamahaiJunmai Ginjo Omachi Gojippasento Hiire de KK Ookurahonke en Nara usa arroz Omachi pulido al 50 %, elaborado mediante el método yamahai y pasteurizado para la estabilidad en estante. Al 50 % de pulido, el arroz Omachi aporta un mayor grado de su carácter terroso y mineral en comparación con niveles de pulido más altos, creando un junmai ginjo con notable profundidad. La fermentación yamahai añade una complejidad láctica natural que complementa la base Omachi.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
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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