As a junmai ginjo, this sake is subtle yet aromatic. Introduced in 1998, Mr. Sumikawa of the brewery says, “Brewing a very dry sake requires a high level of brewing technique, and we pride ourselves on making a sake that is also fragrant and has a good level of umami.” One technique is using house-made koji, which allows them to make this sake with such a high SMV, while retaining aroma and umami. Enjoy cold with raw oysters, sunomono, and gyoza.
- Brewed in Yamaguchi, Japan by Sumikawa Shuzo
- Junmai Ginjo Ohkarakuchi
- Seimaibuai (rice kernel remaining): Yamada Nishiki 55%
- ABV 15% / SMV: +12 / Acidity: 1.5
- 24 fl oz (720ml)