DAN Yamahai Junmai

Slightly dry and sweet. Flagship sake of Omachi. Current batch 29BY is brewed using
the Sokujo method. Dan Junmai Daiginjo Bizen Omachi will change from Sokujo to
Yamahai method from batch 31BY onwards.

Rice Type: 100% Bizen Omachi
Rice Polishing Ratio: 45%
Sake Meter Value: 1
Acidity: 1.45

Recommended serving temperature for this sake with gentle and mellow tasting sake
is from room temperature to cold. Due its characteristics, it does not overpower
flavour of dishes and is hence suitable for most occasions both as aperitif and pairing
with dishes. This sake has mild melon aroma and slight sweetness in taste.

Rice Type: Miyamanishiki
Rice Polishing Ratio: 55%
Sake Meter Value: -8
Acidity: 1.6