Omachi rice milled to 55% gives this junmai ginjo from Toshimori Shuzo in Akaiwa the full-throated, umami-rich character the variety is prized for. The brewery's decades-long role in reviving Omachi cultivation in Okayama makes it one of the most authoritative voices on what this rice can do at ginjo polish levels.
Price information is only available in Japan.
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