Azakura Omachi Junmai Ginjo

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Azakura Omachi Junmai Ginjo

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Class: Junmai Ginjo

Rice: Omachi

Rice-Polishing Ratio: 50%

Brewery Location: Akita Prefecture

Food Pairings: Yakitori, unagi kabayaki, sukiyaki, kakuni, snapper cooked in soy sauce, beef/venison cooked in wine, kiritanpo, nara pickles, spicy lotus root

Tasting Notes: A junmai ginjo using the rare Omachi, and Akita Yukiguni UT-1 yeast that is known for it's long shelf life. Omachi is known for giving sake a robust body and an elegant sweetness and tartness. Omachi sake starts with a sweet and umami flavor, then transitions into an expansive aroma and finished with a slight bitterness and clean acidity. However by using the UT-1 yeast and brewing water from the brewery, this sake does not have the bitterness associated with Omachi. Just the fullness and fruitiness. Serve cold to taste acidity and the faint bitterness. Serve warmed to bring out the umami and pairs well with heavier flavored dishes.

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Brewery: AZAKURA SHUZO
Founded: 1886

Profile: Azakura has been using good water and specially selected sake rice. They have a strong fan base within the prefecture and outside as well. They have been using new types of yeast and rice to improve their quality. Their sake tend to have a solid umami and a clean aftertaste. By changing the sake rice, the difference is quite noticeable, especially with the products above Junmai has juicy and fruity flavors.

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