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Description
O Omachi com polimento de 55% é prensado e engarrafado como kasumizake (leve névoa) namagenshu para este junmai ginjo do ano cervejeiro 26 (26-BY), deixando uma suave opacidade de filtração mínima. O engarrafamento não pasteurizado e não diluído preserva o frescor natural e a profundidade em camadas, com toques frutados, característica do Omachi.
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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