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Description
El Omachi, la variedad de arroz para sake más antigua que aún se conserva en Japón, se pule al 40% para este junmai daiginjo de Toshimori Shuzo en Akaiwa, Okayama. La cervecería contribuyó a revivir el cultivo comercial del Omachi en los años 80, y el distintivo umami y la suave acidez natural del arroz son centrales en el estilo de la casa.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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