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Description
Omachi rice fermented by the traditional kimoto method forms the core of this muroka nama genshu from Okutoshouji in Ako, Hyogo. Kimoto's labor-intensive lactic acid buildup alongside Omachi's earthier, fuller-bodied character results in pronounced acidity, savory depth, and a rich, undiluted concentration.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Food type guide
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