This sake uses highly polished Omachi rice from Okayama Prefecture. Omachi rice yields brews that are more herbal with a peppery spice and this sake is no exception.
The Nito Omachi 48 starts like a daiginjo (pears and honeysuckle) but takes a u-turn midway and finishes slightly bitter and peppery, thanks to its pronounced acidity. Have this sake chilled – the brewer recommends pairing this sake with gorgonzola and honey, or lambchops.
- Junmai daiginjo nama genshu
- Seimaibuai (rice kernel remaining): 48%
- Brewed in Aichi, Japan
- 24 fl oz (720ml)
- 16% ALC/VOL
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