The OKU JUNMAI GINJO GENSHU is the culmination of years of research and dedication to achieving a perfect balance between exquisite aromas and maximum flavour intensity.
This exceptional sake is made from Yume Sansui rice, a cultivar selected for its adaptation to the mountain climate of Aichi Prefecture. It is purchased directly from farmers cultivating it under contract in Oku-Mikawa.
Its production benefits from artisanal Koji and meticulous saccharification.
After six months of aging, the OKU JUNMAI GINJO GENSHU reaches its full maturity. The umami is then fully revealed, and the aroma is subtly balanced. It is at this precise moment that it is bottled and pasteurized to preserve its full sensory richness.
With an alcohol content of over 18%, the OKU JUNMAI GINJO GENSHU is distinguished by its smooth texture, generous aromas, and depth of flavour.
Best enjoyed chilled.
Rice variety: Yume Sansui 100%
Rice polishing ratio: 60%
Alcohol content: 18.5%
SMV: +2.0
Acidity: 1.8
Amino acid content: 1.3