桃之里 純米酒

Momonosato Jummaishu is brewed from Asahi rice polished to 60% at Akaiwashuzou in Akaiwa, Okayama, one of the few breweries in Japan to consistently champion Asahi as a primary sake rice. The Asahi cultivar, large-grained and high in starch, dissolves slowly during fermentation and contributes a characteristic roundness and quiet sweetness that sets Okayama junmai apart from the cleaner, more neutral styles of Niigata or the earthier profiles of Kyoto. At 60% polishing, the sake retains enough of the rice's outer layers to express genuine grain character, a mellow body with umami depth, making it well-suited to warming, which draws out the Asahi profile further and softens any remaining edge in the finish.