Choyofukumusume Omachi Junmai Ginjo uses Omachi, one of Japan's oldest cultivated sake rice varieties, grown in the Okayama and surrounding regions. Iwasakishuzo in Yamaguchi brews this junmai ginjo without added alcohol, allowing the distinctive earthy, mineral character of Omachi rice to express itself through ginjo-level fermentation. Omachi is known for producing sake with depth and a rustic complexity compared to more delicate modern rice varieties.
Price information is only available in Japan.
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