Azakura Omachi Junmai Ginjo
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.
Overview
Specifications
Brewery Profile
Trade Resources
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.
Overview
Specifications
Brewery Profile
Trade Resources
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.