오쿠라 야마하이 준마이 긴죠 오마치 50% 히이레겐슈

Okura YamahaiJunmai Ginjo Omachi Gojippasento Hiire from KK Ookurahonke in Nara uses Omachi rice polished to 50 percent, brewed using the yamahai method and pasteurized for shelf stability. At 50 percent polishing, the Omachi rice contributes a greater degree of its earthy, mineral character compared to higher polish levels, creating a junmai ginjo with notable depth. The yamahai fermentation adds a natural lactic complexity that complements the Omachi base.