The fragrance of this sake rises up gently. Junmai is made to carefully extract the characteristic fragrance and umami flavor from the Omachi rice, while retaining a neat crispness and umami flavor. The storage of this sake has been properly managed; therefore, when chilled, it is easy to drink and refreshing. If slightly warmed, the flavors become rich and mellow. This is a sake that can be paired with both rich and light flavors, suits many dishes and moods, and is a good mealtime sake.
Alcohol content / 14%
Rice-polishing rate / 65%
NET / 1800ml,720ml,300ml
Ingredient / Rice, Malted rice(all raw ingredients made in Okayama Prefecture)
Since old times, the Mimasaka area has been known as "the land of delicious sake" and was established as such in 1804. "Gozenshu" sake was offered to feudal clans leaders; with cold climates producing plenty of high-quality water as a favorable condition and using mainly locally produced rice, continuous efforts were made to develop skills in sake-making; the result is a sake with a crisp, dry flavor. In 2007, having received training from the previous brew master, Maiko Tsuji is the current brew master and the first female brew master in Okayama Prefecture to fully lead sake production. In recent years, the movement towards using locally produced rice has strengthened; Tsuji uses 100% rice grown in Okayama Prefecture, with 50% of that being Omachi rice.