Akita Seishu Co. polishes their rice to a seimaibuai of 50% for a more rich and fragrant sake (read: hints of lavender and citrus peel). Here at Umami Mart, we have been seeing more and more sakes reaching the United States that are brewed with Omachi rice, which typically yields flavors that are herbal with a little bit of spice. Pasteurized only once for a silky mouthfeel. Great for pairing with unagi, lamb, or barbecue. 

Features

• Junmai ginjo nama
• Seimaibuai (rice kernel remaining): 50%
• Brewed in Akita, Japan
• 24 fl oz (720ml)
• 15% ALC/VOL