Gozenshu Omachi Trilogy Maniwa Omachi

味わいの特徴

We produced one bottle for each of the three production areas of Maniwa, Seto, and Takashima as "Trilogy of Omachi - Production Area Arc". While the basic specifications, such as rice polishing ratio and yeast used, are the same, we tried to "let the rice do the brewing rather than aiming for the sake". We do not intentionally try to control the temperature or the length of the unrefining process, but rather leave the fermentation process to the potential of the rice. By reflecting the characteristics of the region from the soil to the fermentation process, we believe that the individuality and differences of the rice itself can be felt. Maniwa Omachi: It used to be considered difficult to grow Omachi in the cold northern part of Okayama Prefecture. Since the start of contract cultivation in 2014, the quality has improved year by year. We hope that even the attitude of the farmers can be expressed in this junmai sake.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

65%

使用米

100% Omachi produced in Maniwa, Okayama Prefecture

アルコール度

15%