Omachi is Japan’s oldest sake rice, producing sakes that are grassy and herbaceous – they are unique and we enjoy them. Made in the kimoto style, using yeast from Rhododendron flowers, notice the grape-like acidity and citrus zest, with a sharp ending. Try it cold with blue cheese and tomato toast.
- Kimoto Junmai Daiginjo
- Seimaibuai: Omachi 40%, SMV: +1, Acidity 1.9
- Brewed in Saga, Japan by Amabuki Brewery
- 24 fl oz (720ml)
- 15% ALC/VOL