Shigemasu Portfolio 04. Omachi Junmai Daiginjo
SHIGEMASU
Omachi Junmai Daiginjo
Omachi from Okayama Prefecture is milled down to 40% 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.
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Type
Junmai Daiginjo
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Alcohol By Volume
16%
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Nihonshudo
+ 1-2
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Acid
1.3-1.5
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Amino Acid
1.0-1.2
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Ingredients
Omachi
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Polishing Ratio
40%
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Yeast
Secret
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Capacity
720ml