Akitora Omachi Junmai-daiginjo (720ml)

  • Akitora Omachi Junmai-daiginjo (720ml)
  • Akitora Omachi Junmai-daiginjo (720ml)
  • Akitora Omachi Junmai-daiginjo (720ml)
  • Akitora Omachi Junmai-daiginjo (720ml)
  • Akitora Omachi Junmai-daiginjo (720ml)
  • Akitora Omachi Junmai-daiginjo (720ml)

¥2,333

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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
  • *Payment should be made in Japanese yen.
  • *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.

Akitora Omachi Junmai-daiginjo is produced using Omachi rice from Okayama Prefecture polished to 50% to bring out the umami flavor of the rice to the fullest. This rice was once considered so challenging to cultivate that it was described as the "phantom rice," but has a loyal following among sake aficionados. Soft well water sourced from the Akano River, where the waters are so clear that even koi fish inhabit it, is used without additives to unstintingly brew this sake over 4-5 days in traditional casks. Being an unfiltered sake, this brew has the complexities of the aroma and boldness of the flavor on full display. This sake has a higher proportion of tart and umami notes, but they are well-balanced, and exudes an attractive ginjo aroma reminiscent of melons and bananas. This is the best choice of sake to enjoy with seared bonito from Kochi Prefecture served with vinegar and soy sauce -- and also pairs exceedingly well with other vinegared dishes. Enjoy with a meal to bring out the smoothness of the sake and enhance the flavor of the dish. When paired with cuisine, this junmai daiginjo brings an unusual combination that will surprise and delight you.

About "Akitora"
This sake is named after Kunitora Aki, a Sengoku period warlord who ruled over the Aki region. Made with clear and cool soft water from the Akano River, this junmai sake is prepared with care in small quantities to produce a brew with a gentle flavor and modest body. This sake brings a tart note and depth of flavor that will hold their own when paired with other dishes.

Recommended temperature

  • Atsukan (50 - 55℃)
  • Jokan (45 - 50℃)
  • Nurukan (30 - 40℃)
  • Room temperature (15 - 20℃)
  • Hanabie (10℃)
  • Yukibie (5℃)

Type

Tag

Appearance

  • Clarity

    Transparency

    Hazy

  • Colour

    Colorless

    Dark brown

  • Intensity

    Water

    Deep

Nose characteristics

  • Intensity

    Low

    Strong

Taste characteristics

  • Light / Body

    Light

    Body

  • Sweet / Dry

    Sweet

    Dry

  • Simple / Complexity

    Simple

    Complexity

  • Acidity

    Low

    High

  • Umami

    Low

    High

  • Finish

    Low finish

    Long finish

Aroma and flavor

Banana、Leaf bud

Detailed information

Volume 720ml
Size (L W H) 8.5 x 8.5 x 28.0 cm
Weight 1.2 kg
Ingredients Rice, rice koji, water
Region Kochi
Alcohol content 15%vol.
Sake Meter Value ? ?An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer. ±+1.0
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.8
Polishing ratio ?? Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake. 50%
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※We do not sell alcoholic beverages to underage.

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