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Description
Le riz Mishima Omachi, variété historique de la région d'Ibaraki remise en culture en 1996 après sa disparition au début de l'ère Showa, est poli à seulement 83 % dans cette cuvée à raffinage minimal de Nakao Shuzo à Osaka. Un polissage aussi faible préserve les couches externes du grain, exprimant la richesse terreuse et distinctive de cette rare variété locale.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
7
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Traditional balance ideal for Japanese cuisine
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Simmered Fish
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