Shuho Tokubetsu Junmai Unfiltered Omachi
A typical Omachi that goes from sweetness to bitterness
Umami -> bitterness -> food -> next stage
It's a good sake to drink at an izakaya.
It's a good sake for home drinking only!
Where do they sell it?
New brand of Shuho.
The specifications are completely undisclosed. The standard is said to be Junmai Daiginjo class.
I can't explain it well, but it was a luxurious cup.
Yamagata Prefecture
Tokubetsu Junmai Super Dry +10
Rice polishing ratio 55
Alcohol 16%.
As the title suggests, it is very dry and comes sharply in the mouth.
However, it also has a strong umami of rice, making it not just dry, but umami super dry!
It has a crisp aftertaste.
Rice used: 100% Omachi
Rice polishing ratio: 55
Sake Degree: ±0 (1800ml), -2 (720ml)
Acidity: 1.6
Yeast used: Yamagata yeast NF-KA
Alcohol percentage: 16
100% Bizen Omachi is used.
This is an unfiltered Omachi special pure rice that has been used as the core of the Shuho brand.
Although it has a slightly sharper impression than the nama-shu type, it still has a mild rice flavor and an attractive, nuanced fullness!
It is loved by many people as a standard product of the brewery.
About Omachi Sake Rice
Omachi is a rice so popular that in recent years, Omachists, or Omachi fans, have emerged.
Sake made with Omachi tends to be rich, full-bodied, and full-flavored.
Among the Omachi rice, the one grown in Okayama Prefecture, the birthplace of Omachi, is called "Bizen Omachi.
Deep taste, firm throat.
A crisp finish and elegant aftertaste.
A wonderful sake that never breaks.
When you want to drink well, you are guaranteed to have a luxurious time.
It is not an elaborate snack, but rather a perfect match with surume (dried squid) or miso (soybean paste).
