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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
Price information is only available in Japan.
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