Junmai Daiginjo Aromatic & Fruity

Hanzo & Junmai Daiginjo 'Omachi'

半蔵 & 純米大吟醸(雄町)

Ota Shuzo Iga, Mie
SKU: HA-JDGO-720 4976325743853
Hanzo & Junmai Daiginjo &
Junmai Daiginjo Aromatic & Fruity

Hanzo & Junmai Daiginjo 'Omachi'

半蔵 & 純米大吟醸(雄町)

Ota Shuzo Iga, Mie
SKU: HA-JDGO-720 4976325743853
Regular price ¥1,980
/
Tax included.
Free delivery over 5,000 JPY. Cooled delivery is recommended. Delivery Details
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Product Details

Product Details

Polished to
50%

The Hanzo & is a new brand of sake made by the youngest brewmaster (toji) in Mie prefecture that delivers a modern and fresh taste with good acidity and lots of structure. The Omachi is a highly appreciated rice type known for its earthy flavors and rich texture. The oldest strain of rice still being cultivated really comes alive in this sake and shows the up-and-comers how it’s done. Best enjoyed in a medium wineglass.

Basic Information
Alcohol % 15
Acidity N/A
Sake Meter Value N/A
Rice Omachi

Tasting Notes

Tasting Notes

Gorgeous and complex transitioning from fruity, to cereal, through to herbal with notes of strawberry, rose, blossom, apricot steamed rice and mint. Robust but also elegant with earthy undertones, lots of depth and rich layers of umami.

Flavors & Aromas

Strawberry
Herbs
Cereal

Intensity

Pairing

Pairs well with

Best served at

Yukihie
(5 °C)
Hanahie
(10 °C)
Suzuhie
(15 °C)
Jouon
(20 °C)

Best served in

Wine Glass
O-choko

Brewery Story

Hanzo &, a New Direction for Sake

While Ota Shuzo's Hanzo brand is a decidedly traditional type of sake, the Hanzo & brand is a clearly modern sake, created by the youngest toji of the prefecture and made with a realization that a new type of consumer, more used to wines, is looking for a different type of sake. These are sake that challenge the traditional norms and are made with rice and yeast varieties from all over Japan. Furthermore, these sakes are not static, they are alive, meaning that they will evolve over time and that every year’s batch will be slightly different, reflecting the changing demands of modern consumers. This sake is made from the oldest of all sake specific rice types, Omachi, which is hard to grow but highly prized among afficionados.

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