Omachi rice milled to 55% is the sole grain for this tokubetsu junmai, fermented with Tochigi prefecture yeast and pressed by the traditional Sase-shiki cloth method. Omachi's large shinpaku and generous solubility yield a sake with deep, rounded umami and a broad, satisfying finish.
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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