The sparkling acidity created by the "wooden barrel" and "kimoto" techniques sharpens the senses. The subtle woody aroma and unique umami flavor of the brewery spread across the tongue as the crystallization of timeless artisanal techniques, and its supreme flavor goes perfectly with autumn delicacies.
Rice: Akaiwa Omachi
Rice polishing ratio: 50%
Alcohol content: 15%
Take a sip, and you’ll be amazed as the crisp acidity carries the sensation of mineral-rich water an…
Jikon Tokubetsu Junmai offers an exceptional finish, representing the finest quality of freshly sque…
Finishing sake at alcohol 15% helps moderate the spread of flavor in the mouth. In sake made with Om…
The rice is polished down to 40%, and the sake is crafted with meticulous attention during the koji-…
