まめうめ
100% Omachi produced in Okayama Prefecture. Because it is brewed with ungraded rice that has not been inspected, it is not designated as a sake with a specific name, but rather as a sake.
It is said that it is commonly called "Ura Hyakugakumon" or "Ura Sae," a mirror image of Hyakugakumon. The taste is sharp with Omachi's characteristic umami. I thought it would become fuller when heated, but there was no lingering aftertaste. Give it some time. When lukewarm, it was a little savory.
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