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Description
O Omachi com polimento de 55% é coletado pelo método nakatori, selecionando a corrida intermediária da prensagem para a expressão mais limpa da fermentação, sendo então engarrafado como genshu. A seleção nakatori combina a precisão do corte com o umami inerentemente rico desta variedade ancestral de arroz.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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