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- Amabuki Omachi Junmai-ginjo Strawberry-yeast (720ml)
Amabuki Omachi Junmai-ginjo Strawberry-yeast (720ml)
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¥1,920 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.
Amabuki Omachi Junmai-ginjo Strawberry-yeast is a sake brewed with strawberry yeast and and Omachi rice, which was once called a "phantom rice" due to its difficulty to cultivate, making it popular among sake lovers. Normally, sake yeast is cultivated from strains isolated from sake mash to promote fermentation; at our brewery, we use flower yeast isolated from flowers. It is a Junmai-ginjo that utilizes the sweet and sourness of strawberries, has a light mouthfeel, umami, clean drinking acidity, and a fresh sweetness, making it refreshingly light to drink. The aroma is reminiscent of strawberries. The acidity gives it a sharpness, making it great with oily or spicy dishes. It is perfect with sliced strawberries. It is unpasteurized, but has a long shelf life when refrigerated.
Pairing food proposed from Vendor
Red fruit salad with peppermint and raspberry sorbet / Pierre Hermé's Ispahan (raspberry, rose, and lychee) / Tom yum soup (shrimps and lemongrass soup)
The Amabuki brand
A new type of sake made using flower yeast. The 14 types of flower yeast have distinct flavors and aromas, They are rich in variety, and range from soft and vivid to strong and flavorful, and have an innovative and unique flavor that will sweep away any preconceived notions about sake.
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
Apple、Pear、Pineapple、Strawberry、Lychee、Others、Others、Green grass、Steamed rice、Mint、Others
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.2 x 7.2 x 30.0 cm |
| Weight | 1.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Saga |
| 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.
|
+1.5 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.7 |
|
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.
|
55% |
