大倉 山廃純米吟醸 雄町50％ 火入れ

Okura Yamahai Junmai Ginjo Omachi Hiire from KK Ookurahonke combines the yamahai brewing method with Omachi rice at the junmai ginjo polish level, then pasteurizes the finished sake for stability. Nara's ancient brewing tradition provides the backdrop for this marriage of old-method yamahai fermentation and the heritage Omachi rice variety. The result is a sake with deep earthy character from the Omachi, layered over the natural lactic complexity of yamahai.