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Description
L'Omachi, la plus ancienne variété de riz à sake encore cultivée au Japon, est poli à 40% pour ce junmai daiginjo de Toshimori Shuzo à Akaiwa, Okayama. La brasserie a contribué à relancer la culture commerciale de l'Omachi dans les années 1980, et l'umami distinctif et l'acidité naturelle douce du riz sont au cœur du style maison.
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🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine