Amabuki Kimoto Junmai Daiginjo OmachiJunmai Daiginjo
With the flower yeast from rhododendron and the sake rice “Omachi” and the most traditional method of sake “kimoto” brewing makes this sake one of its own quality.
The sake quality with the solid acidity firmly embracing the flavour of Omachi should go well with your fine food. This Daiginjo is suitable for warm serving.
Produced by Amabuki Shuzo, Saga Japan
Found in 1688, Amabuki Shuzo has been producing sake for 300 years, and its brewers, who have inherited skills accumulated during its long history, are earnestly making an effort to produce good sake using sake-brewing rice harvested in the fertile Saga Plain, mild river-bed water from the Sefuri-Tensan areas, and new flower yeast.
Name: Amabuki Kimoto Junmai Daiginjo Omachi
Class: Junmai Daigio Kimoto
Rice-Polishing Ratio: 40%
SMV: +5 (medium dry)
Brewery Location: Saga Japan
Serving Suggestions: cold, normal, luke warm
Food Pairings: Chicken teriyaki, miso flavoured fish
Tasting Notes: Full of umami with high acidity. Beautiful balance Kimoto style sake.