Karen
Rice: Omachi
Yeast: Yamagata yeast
Rice polishing ratio: 45
Alcohol percentage: 16.2
Soft and elegant sweetness spreads in the mouth with a crisp aftertaste. Even for a daiginjo, this is a good one.
This sake is the opposite of the heavy mouthfeel often associated with OMACHI.
Omachi is a historical sake rice born in Okayama, and recently various breweries have revived the use of this rice.
Soba Mae Nagae
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