Description
Made from 100% Omachi rice, this sake is made using a traditional and most labour intensive kimoto method. Infamous for its difficulty to polish, omachi rice for this sake has been polished to a low ratio of 40% (daiginjo).
As per Amabuki’s unique methods, yeast derived from rhododendron flower is used.
Nose of honeydew, apple, nectarine, mango and pineapple. Fresh walnuts and pepper, with light “rice bubble” notes. Spicy hints of mint and nutmeg. Classic, creamy kimoto style mouthfeel with considerable umami intensity, rich texture and high acidity. A delicate, smooth finish.
Food pairing: Universally matched. Complements umami focussed dishes, Spaghetti Bolognese, creamy desserts.
Volume: 720ml
ABV 16%
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