This luscious, rich, and round sake that has been aged for at least one year, combines aromas of cream, koji, and mushroom, and has become a fast favorite of mine. Maiko Tsuji has been the toji at Tsuji Co. for 13 years. She describes this sake as having, “a soft umami and a round taste of Omachi rice. It has a gentle aroma which is produced by the Kyokai 9 yeast.” The pronounced acidity of this sake goes well with richer foods like uni, beef, and aged cheeses. Tsuji adds, “When it is chilled, it has a refreshing taste and when warmed (110-115°F), the flavor changes. The umami of the Omachi rice spreads out on the palate when warmed.”
- Brewed in Okayama, Japan by Tsuji Co.
- Seimaibuai (rice kernel remaining): Omachi 65%
- ABV 15-16% / SMV: +5
- 24 fl oz (720ml)