Sagaminada Junmai Ginjo Omachi

Rate this sake

🍶

Description

Junmai Ginjo has been polished to 50 % of Okayama San -cho. It was brewed with orthodox No. 9 yeast to take advantage of the characteristics of the rich Omachi. It also has a sense of transparency due to ginjo preparation while taking advantage of the rich flavor of Omachi. The most gorgeous and tasteful swelling in the Sagami Nada is the time to drink from among new sake. * There is live sake shipment only in winter

Specifications

CategoryJunmai Ginjo

RegionKanagawa · Kanagawa Junmai Ginjo →

BreweryKubota Shuzo

BrandSagaminada

RiceOmachi

SMV+2

Acidity1.6

ABV16%

Polish Ratio50%

Flavor Profile

Subtle

Aromatic

Light

Full

Sweet

Dry

Low acid

High acid

Aroma and body are estimated from the category and polishing ratio. SMV and acidity are published values.

From the brewery

岡山産雄町を50％まで磨き上げて仕込んだ純米吟醸。豊潤な雄町の特性を生かすべくオーソドックスな9号酵母で醸しました。雄町のコクのある味わいを生かしながら吟醸仕込みによる透明感も併せ持っています。相模灘の中では最も華やかで味のふくらみも豊かなので新酒のうちから飲み頃を迎えられます。※冬期限定で生酒出荷有り

Original text from the brewery, in Japanese.

Sake TypeWhat is Junmai Ginjo?

Fruity and clean — the perfect entry point into premium sake.

Learn more about Junmai Ginjo

Where to Buy

Loading prices...

Reviews

Check-ins & reviews (0)

No reviews yet. Be the first to review!

Kubota Shuzo

Kanagawa

Kubota Sake Brewery in 1844 (the first year of Kosa) manufactures Sagami Nada using the spring water of the Tanzawa system. Sagami Nada's sake brewing is based on the basics of ginjo brewing, but Ginjo scent is naturally natural, and we are aiming for a well -balanced food sake that makes use of the taste of rice.

Est.1844

BrandSagaminada

Address702 in the root hut Midori -ku Sagamihara -shi Kanagawa

📖 Sake Guides

How to drink sake Best sake for beginners All sake guides →

Pairings

Food type guide

Derived from this sake’s published spec (SMV and acidity).

🥇

Butter Corn

Fusion

★★★★★