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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
Specialty
Shochu/Awamori

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
SEIKYO OMACHI

SEIKYO OMACHI

JUNMAI GINJO
Prefecture: Hiroshima
Region: Chugoku


SPECIFICATIONS
@ Rice: Omachi
@ Rice Polishing: 55%
@ Alcohol: 15%
@ Yeast: #9
@ SMV: +3
@ Acidity: 1.5
@ Amino Acid: na


PRICE
$42.99 / 720 ml
Reference Code: #JMG6107


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MAP OF ORIGIN
Hiroshima
TASTING NOTES
Crisp, earthy, clean with slightly sweet citrus notes on palate.


FOOD PAIRING
Sesame chicken, oysters, ceviche, sushi, skate wing with capers, fish & chips.


SERVING TEMPERATURE
Chilled, room temperature.