Omachi rice is used in this tobingake-pressed junmai daiginjo, where moromi is hung in cloth bags and the sake drips by gravity alone, yielding only the most delicate fraction of the pressing. This gentle extraction method preserves the pure, clean expression of Omachi's broad umami without any pressure-induced bitterness.
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
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