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Description
Omachi rice polished to 55% is the base for this junmai ginjo, fermented with Tochigi prefecture yeast and pressed by the Sase-shiki cloth method. Omachi's large shinpaku and high solubility yield a rounded, full-bodied sake with the earthy complexity that has earned this ancient variety a devoted following.
Specifications
CategoryJunmai Ginjo
RegionTochigi · Tochigi Junmai Ginjo →
BrewerySugita Shuzo Co.,Ltd
BrandYuutomasamune
RiceOmachi
SMV+3
Acidity1.7
ABV16%
Polish Ratio55%
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
弊蔵醸造酒で一番のスッキリ香り系。Original text from the brewery, in Japanese.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Sugita Shuzo Co.,Ltd
Tochigi
The concept of sake is "Sake -like sake" in the early Meiji era, and the first "Sugita Fusakichi" will be founded from Niigata Prefecture Chuetsu. In the first generation, he made his own sake brewing, and started making it with Izumi Nakamurakami (Nakamura Mizumi) for the wonderful water quality. The prepared water is groundwater. The water system is "Nikko Mountain Fushin Water". The motto is "Work is sparing time."
Est.1876
BrandYuutoumasamune
Address237 Kamiizumi Koyama Tochigi
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