Seikyo Junmai Ginjo Omachi Namazake

Seikyo Junmai Ginjo Omachi Namazake

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As usual for Omachi rice, the palate on this namazake is broad and expansive. It fills your mouth with texture and carries the cultivar's distinctive herbal qualities through a loooong and lovely finish.

Off-dry, with a full body, unctuous-- creamy-- but not heavy. Umami-forward with notes of labneh yogurt, white mushroom, anise candies, and vanilla custard. But this is highlighted by lightweight, bright, herbal notes of pandan, fresh fennel, mint, lemongrass and allspice. An absolute delight for lovers of omachi.

Nakao Brewery, 中尾酒造
Location: Takehara, Hiroshima
Grade: Junmai Ginjo
Rice: Omachi
Polishi: 55%
Yeast: #1601 (high aromatic yeast developed by Gekkeikan)
Starter Method: Koontoka (high-temperature saccharification method of sokujo)
Pressing: Yabuta
Filtration: Light
Pasteurization: None
SMV: +3.0
Acidity: 1.5
ABV: 15.4%

Based in the historic town of Takehara, the Nakao Brewery was established in 1871. Now managed by the 6th generation of the family, the brewery has been at the forefront of the study of yeast and fermentation. Seikyo Namazake is brewed with Omachi rice, characterized by a deeply rich and soft taste as well as a crisp finish. Omachi rice was discovered more than 150 years ago and is the oldest existing sake rice. It is also the only non-crossbreed sake rice that exists in Japan today, with more than 70% of all varieties of sake rice belonging to the Omachi family.

Any middle-eastern cuisine dressed with yogurt, especially shrimp, pickled plum condiments, and savory jams. Southern-style watermelon pickles, creamy macque choux, pumpkin stuffed flatbread with cilantro chutney and yogurt-- anything with a sweet-savory-herby and creamy edge.