Jule
Umami of rice and acidity typical of Omachi
The sweetness increases with temperature change.
Omachi produced in Okayama Prefecture
Rice polishing ratio: 70
Yeast: Akita NO.12 Sake meter: +1.0
Acidity: 1.5
Amino acidity: 0.8
Alcohol percentage: 16.2
＜Tourmai Series
May: Yamadanishiki
June: Yamadaho
July: Omachi
August: Asahi
September: Misato Nishiki
October: Akinosei
November: Aizan
December: Momota
January: Akita Sake Komachi
March: Kame-no-o
April: Hoshiakari
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