Amabuki Omachi Nama Junmai Ginjo Sake

Tasting Notes

This sake is fashioned from Omachi rice; a strain that first emerged in the Okayama Prefecture more than 160 years ago and produces sakes of notable depth and complexity. The yeast used in the fermentation is called pink nadeshiko. Taken from the dianthus flower, it imparts a highly aromatic, floral character. This smooth, balanced, eminently enjoyable sake has fine acidity.