Dewazakura Omachi

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味わいの特徴
Omachi" is considered the oldest sake rice, and its history is said to have begun in Okayama Prefecture in 1859. Because of its superior characteristics, it has been used as a crossbreed for developing new varieties in many regions, and its lineage has been passed on to many other sake rice varieties, including Yamadanishiki and Dewasanbana. Both rice cultivation and sake brewing are extremely difficult, but the resulting sake has a unique, gentle flavor.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
50%
使用米
Yudomachi
アルコール度
16%
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受賞歴

  • JOY OF SAKE 2015 Ginjyosu Department Exhibition

  • 2017 Yumachi Summit, Honor Award

  • Second Prize, National Sake Competition, 2016

  • 2012 Top Gold, National Sake Competition of America

  • 2011 International Wine Challenge Trophy

  • 2009 Junmai Wine Award Grand Prize

おすすめの飲み方

  • 雪冷え(5℃前後)
  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)
  • ぬる燗(40℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]

酒蔵の想い

酒蔵情報

Dewazakura Sake Brewery Co., Ltd.
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