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- Akitora Omachi 82% Junmai (720ml)
Akitora Omachi 82% Junmai (720ml)
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¥1,500 w/o tax
- *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.
- *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 82% Junmai is produced using Omachi rice from Okayama Prefecture deliberately polished just to 82%. 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. The higher nutrient content in the rice and the ease of fermentation allow for this brew to be produced under careful temperature control and traditional sake casks within 4-5 days. Being an unfiltered sake, this brew has the complexities of the aroma and boldness of the flavor on full display. While a strong fermentation process can cause a dry sake, this junmai sake is unique in that, unlike smooth and refreshing dry sake, it is a more flavorful dry, with the full flavor profile of the rice on display. As with a bottle of wine, this sake can be allowed to further develop by leaving it open at room temperature for between 1 to 12 hours. This innovative new sake, the result of careful research and testing into the possibilities of small quantity fermentation, 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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.5 x 8.5 x 28.0 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Kochi |
| Alcohol content | 16%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.
|
+10 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
+1.9 |
|
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.
|
82% |
