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Description
Okura YamahaiJunmai Ginjo Omachi Gojippasento Hiire de KK Ookurahonke à Nara utilise du riz Omachi poli à 50 %, brassé selon la méthode yamahai et pasteurisé pour la stabilité en rayon. À 50 % de polissage, le riz Omachi contribue davantage à son caractère terreux et minéral par rapport aux niveaux de polissage plus élevés, créant un junmai ginjo à la profondeur notable. La fermentation yamahai apporte une complexité lactique naturelle qui complète 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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