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Shigemasu Portfolio 10. Omachi Junmai Daiginjo 50

SHIGEMASU

Omachi Junmai Daiginjo 50

Omachi from Okayama Prefecture is milled down to 50% in our own milling machine and fermented slowly at low temperatures. Omachi was called 'phantom rice' at one time due to its difficulty in cultivation, which led to a sharp decline in production. Currently, due to strong demand from sake breweries, production has recovered and it is used in large quantities throughout the country. Sake made from Omachi is characterised by a full flavour and a good acidity that comes with Omachi.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    + 1-2

  • Acid

    1.3-1.5

  • Amino Acid

    1.0-1.2

  • Ingredients

    Omachi

  • Polishing Ratio

    50%

  • Yeast

    Secret

  • Capacity

    1800ml, 720ml

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