Omachi rice is polished to 55%, and the mash is carefully fermented at a low temperature using 1801 yeast. The sake is transferred to a tank via Yabuta filtration and bottled unfiltered as nama (raw) sake without any added water. It is then aged at a low temperature for about six months. The moderate ginjo aroma and the rich, distinctive flavor of Omachi rice create a perfect balance.
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Dry ◯ ◯ ◯ ◉ ◯ Sweet
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Light ◯ ◯ ◯ ◉ ◯ Rich
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Clean ◯ ◯ ◯ ◉ ◯ Aromatic
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