Producer: Kumaya Shuzou
Location: Okayama Prefecture
Rice: Omachi 90% of Omachi rice produced in Okayama
Rice Polished to 60%
Alcohol: 15.5% / Yeast: #9 / Acidity: 1.6 / Sake Degrees: +6
This Tokubetsu (meaning: special) Junmai Sake by AN, has an undeniable complexity. Also, we hate to use the word "smooth", but man is this smoooth. Pear and honeydew dance on the palate, mellow, but with and a clean, crisp finish.
The Rice: Omachi rice, the oldest sake rice variety grown in Japan, is a pure breed heirloom variety. One of the tallest rice stalks (over 5 feet), making it hard to grow and harvest. It is a late-blooming variety with large rice kernels which are susceptible to wind damage and much more than recently developed varietals. Okayama, known as the sunniest prefecture in Japan, has very few typhoons and make it ideally suited to growing this heirloom variety. Brewers liken Omachi to Pinot Noir-- hard to grow but elegant and age-worthy sake. Omachi has earthy and herbal flavors that express themselves individually resulting in layers of flavor on the palate. When served in a wine glass, AN opens up and evolves like a rich, full-bodied Pinot Noir.