DAN Junmai Daiginjo (Bizen Omachi)
Tax included.
Slightly dry and sweet. Flagship sake of Omachi. Current batch 29BY is brewed using
the Sokujo method. Dan Junmai Daiginjo Bizen Omachi will change from Sokujo to
Yamahai method from batch 31BY onwards.
the Sokujo method. Dan Junmai Daiginjo Bizen Omachi will change from Sokujo to
Yamahai method from batch 31BY onwards.
Rice Type: 100% Bizen Omachi
Rice Polishing Ratio: 45%
Sake Meter Value: 1
Acidity: 1.45
Rice Polishing Ratio: 45%
Sake Meter Value: 1
Acidity: 1.45