JUNMAI DAIGINJO SAKE 'TOKUJO OMACHI' JIKON

Brewery: Kiyasho Shuzo • Prefecture: Mie

• Highest grade Tokujo Omachi rice to 40% 

•  Yeast: Kyokai #9 (cultivated in house)

•  Water: Nabari river well water (medium soft)  

• Sake Meter Value: 0 • Acidity: 1.5 • ABV: 15%

• Made from 100% top grade Omachi, one of the only heirloom varietals of sake rice.
• Omachi is a particularly delicate rice varietal with low yields. This is the absolute top grade (Tokujo) of Omachi rice from the 2023 harvest. Just 0.1% of all Omachi is classified as Tokujo, resulting in just 28-pyo (30kg sacks of rice).
• Omachi brings dark and herbal shadings to the usually light and pretty styles of sake like daiginjo.
• Jikon is particularly well known for their delicate and precise workings with koji.

Omachi Rice: This sake is brewed with Omachi rice, one of the oldest and most celebrated sake rice varieties in Japan. Omachi rice has a distinctively rich flavor and earthy complexity that gives sakes brewed with it a deep, layered taste. Omachi is also challenging to cultivate and mill due to its soft, brittle nature, adding to the prestige of Omachi sakes.

Tokujo Grade: "Tokujo" is a premium category of sake in Jikon's lineup, indicating a higher quality in ingredients and brewing process. Tokujo sakes often receive extra attention in polishing, fermentation, and maturation, resulting in a refined and smooth profile.

Flavor Profile: Tokujo Omachi Jikon is typically characterized by an elegant umami and sweetness, along with fruit notes like melon, apple, or pear. These fruity aromas and flavors come from the careful yeast selection and brewing techniques Jikon employs. The Omachi rice lends a soft yet robust body, providing depth and a pleasant earthiness that balances well with the sake's natural acidity.