ジョナジョナ
All Omachi sake is brewed with raw rice and soyashi water.
Cold, room temperature.
No particular aroma. It has the same dry mouthfeel and refreshing acidity as the sake we are used to, but the umami and core bitterness come through clearly. The aftertaste is hard, with a hint of natto (fermented soybeans).
When heated, it has a rich sweet and sour aroma and a robust drinking experience, with a lingering, gradual umami aftertaste.
I don't know what's going on here, but it's amazing.
Japanese>English