寺本酒店
Taken from the site:
This is a small brewery with a capacity of about 1,000 koku, but it uses local soft water, yeast, and rice,
The brewery uses local soft water, yeast, and rice, and the skills of the Nanbu Touji to create unique sake.
It is gaining popularity as a sake with a strong regional flavor.
Omachi" sake rice is the parent stock of such superior varieties as "Yamadanishiki" and "Gohyakumangoku.
Omachi is a highly prized variety of sake rice that is the parent stock of such superior varieties as Yamadanishiki and Gohyakumangoku.
Sake brewed with Omachi tends to have a strong and broad flavor.
Sake brewed with Omachi tends to have a firm, broad flavor and is highly regarded.
Sake brewed with Omachi rice tends to have a firm and broad flavor, resulting in highly regarded sake.
The fresh and extended ginjo aroma adds to the flavor.
The clarity and crispness that are typical of Suminoe are in perfect harmony.
It is also a perfect food sake.
Strength: 16.5
Rice: 100% Bizen Omachi
Rice polishing ratio: 55
Sake meter: +3
Acidity: 1.6
Yeast used: Miyagi yeast
Suminoe Shuzo, Miyagi Prefecture
Suminoe Junmai Ginjo Omachi 1.8L
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