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a rice developed inhouse using strains from Kinmon nishiki
Made with durable cotton canvas with long carry handles and a wide full gusset
The term 'Tarudare' refers to a traditional pressing method where the unfiltered mash is placed into perforated bags
acidity and complex umami notes
After being de-stemmed by hand
Oku-no-kami - Junmai Ginjo "Omachi" 720ml Ryoko a rice developed inhouse usingTasting Note Mix aroma of exotic and dry fruits, through to the palate. Mild sweetness balanced with herbal notes. Umami and slight richness with a bittersweet finish. Food Pairing Suggestions Grilled Fish Mackerel, Kingfish Grilled Vegetable Asparagus, Zucchini, Mushroom Yakitori (Grilled Chicken skewer)
