Brewery: Kubota Shuzo, Kanagawa prefecture
Type: Junmai Ginjo (but can be considered Junmai Daiginjo)
Rice polishing ratio: 50%
Alcohol vol.: 16%
Sagaminada Omachi Junmai Ginjo
Omachi rice from Okayama polished down to 50%, equivalent to a Daiginjo level. Using Kyokai 9 yeast, it brings out the characteristics of the rice. Earthy notes of mushroom & brown rice. On the palate, its earthiness is well balanced by a round crisp finish.
Recommended to drink chilled at 5-15°C on it’s own or with seafood & grilled dishes.