Jikon 'Tokujo Omachi' Junmai Daiginjo Sake

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.