Omachi Namazake Junmai Ginjo Spring Seasonal “Live Heirloom”

Omachi Namazake Junmai Ginjo Spring Seasonal “Live Heirloom”

Based in the historic town of Takehara, the Nakao Brewery was established in 1871. Now managed by the 6th generation of the family, the brewery has been at the forefront of the study of yeast and fermentation. Seikyo Namazake is brewed with Omachi rice, characterized by a deeply rich and soft taste as well as a crisp finish. Omachi rice was discovered more than 150 years ago and is the oldest existing sake rice. It is also the only non-crossbreed sake rice that exists in Japan today, with more than 70% of all varieties of sake rice belonging to the Omachi family.

Tasting Note
Brash and yeasty on the nose; herbal and grassy on the palate; finishes mild and delicate.

Food Pairing
Serve chilled on its own or with light foods like salad, sushi, and grilled white meats.

Region: Hiroshima
Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshudo: +3.0
Acidity: 1.5
Rice: Omachi
Shubo Method:Koontoka
Pressing:Yabuta
Filtration: Light
Pasteurization: None
Alcohol Percentage: 15.4%

Takehara Junmai “Mirror of Truth”

 Takehara Junmai “Mirror of Truth”

Since olden times, most sake has been brewed with ordinary food rice. Today, the mainstream of sake consists of local sake (jizake) also brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Koji rice is the ingredient that has the greatest influence on the taste. In general, it takes 46 hours to make koji-rice, but we spend more than 50 hours, the time necessary for making koji-rice for Daiginjo sake. In this way, they are able to make koji-rice with a solid taste and brew sake with a richer flavor and more depth.

Tasting Note
Mellow, mild, and balanced with hints of honey and brown butter.

Food Pairing
Best slightly chilled or room temperature; can be lightly warmed. Excellent with fried oysters, Japanese "katsu," or cutlet, or yakitori.

Region: Hiroshima
Grade: Junmai
Seimaibuai: 65%
Nihonshudo: +1.0
Acidity: 1.5
Rice: Local rice from Hiroshima Prefecture
Shubo Method:Koontoka
Pressing:Yabuta
Filtration:Filter only to remove some remaining particles.
Pasteurization:Twice
Alcohol Percentage: 15.4%

Omachi Junmai Ginjo “Ancient Strain”

Omachi Junmai Ginjo “Ancient Strain”

Omachi rice was discovered more than 150 years ago, in 1859, and is the oldest sake rice. It is the only non-crossbred rice that exists in Japan today and more than 70% of all varieties of sake rice belong to the Omachi family. It is very difficult to grow because it becomes more than 5.4 feet tall and is also easily affected by insects. Because of its large grain and big, soft white central part, this rice has to be polished and washed with special care.

Koji rice is the ingredient that has the greatest influence on the taste. When making the koji-rice for Junmai Ginjo sake at the brewery, they use the traditional method of small wooden trays, which are individually treated with care. Also, while in general it takes 46 hours to make koji-rice, they spend more than 50 hours, the time necessary for making koji-rice for Daiginjo sake. In this way, they are able to make koji-rice with a solid taste and brew sake with a richer flavor and more depth.

Tasting Note
Herbal and bright on the nose; fresh lime on the palate; crisp, clean finish.

Food Pairing
Serve chilled with Thai or Vietnamese food, ceviche, or vinegar dressed salads.

Region: Hiroshima
Grade: Junmai Ginjo Omachi
Seimaibuai: 55%
Nihonshudo: +3
Acidity: 1.5
Amino Acidity: 0.9
Rice: Omachi
Yeast: #9
Shubo Method: Koontoka
Pressing: Yabuta
Filtration: Filter only to remove some remaining particles.
Pasteurization:Twice
Alcohol Percentage: 15.4%

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