PREFECTURE: AICHI
RICE VARIETY: OMACHI
RICE POLISHING RATIO/ SEIMAIBUAI (AMOUNT OF RICE REMAINING ON THE GRAIN): 40%
This is a BEAUTIFUL sake from the masters at Kuheiji. Elegant, very light on the palate, with notes of fresh fennel, pear, and honeydew. This sake is very light-bodied with lots of energy, it feels almost spritzy, and dances on the tongue. Sublime. Pair this with almost anything! Omachi rice is typically known for its rich and earthy characteristics. Kuheiji created this sake to show how Omachi rice can be elegant as well.
Food Pairing: Herb-crusted tenderloin, grilled trout, or burrata salad.
INFO FROM KUHEIJI'S WEBSITE:
The finesse of Omachi
Often with cereal taste or even earthy or very fruity depending on the production techniques, the rusticity of the sakes obtained is the distinctive mark. Notwithstanding this variety can express itself differently, and offer a floral bouquet and notes of fresh fruit such as coconut. The umami mastered and present unconditionally because of this variety of rice gives body to the whole. The discreet acidity prolongs the feeling of freshness at the end of the mouth. The rice used is classified each year in the Toku To category, and comes from our rice fields in Okayama, which we operate under a rental contract.
RICE VARIETY: OMACHI
RICE POLISHING RATIO/ SEIMAIBUAI (AMOUNT OF RICE REMAINING ON THE GRAIN): 40%
This is a BEAUTIFUL sake from the masters at Kuheiji. Elegant, very light on the palate, with notes of fresh fennel, pear, and honeydew. This sake is very light-bodied with lots of energy, it feels almost spritzy, and dances on the tongue. Sublime. Pair this with almost anything! Omachi rice is typically known for its rich and earthy characteristics. Kuheiji created this sake to show how Omachi rice can be elegant as well.
Food Pairing: Herb-crusted tenderloin, grilled trout, or burrata salad.
INFO FROM KUHEIJI'S WEBSITE:
The finesse of Omachi
Often with cereal taste or even earthy or very fruity depending on the production techniques, the rusticity of the sakes obtained is the distinctive mark. Notwithstanding this variety can express itself differently, and offer a floral bouquet and notes of fresh fruit such as coconut. The umami mastered and present unconditionally because of this variety of rice gives body to the whole. The discreet acidity prolongs the feeling of freshness at the end of the mouth. The rice used is classified each year in the Toku To category, and comes from our rice fields in Okayama, which we operate under a rental contract.
