Seikyo Junmai Ginjo Omachi 720ml

Seikyo Junmai Ginjo Omachi 720ml
Seikyo Junmai Ginjo Omachi 720ml

Seikyo Junmai Ginjo Omachi 720ml

Regular price $71.70
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Alcohol Volume : 15.4%

Rice : Omachi 
Polish : 55%

SMV : +3
Acidity : 1.4
Yeast : Yeast Association 1601
Squeezing Method : Yabuta Method
Pasteurised : 

Point : 
Food Pairing : 

Sake description :
“Seikyo Junmai Ginjo Omachi” is Hiroshima style fruity and semi dry sake made from 100% Omachi rice. Omachi rice is the oldest premium sake rice more than 150 years old with very limited annual harvest. This super premium rice is polished up to 55% to make this sake clean, smooth, rich & complex in the flavour. Also Nakao Sake Brewery’s original invented Apple Yeast made from apple skin which gives this sake beautiful Ginjo fragrance reminiscent of apple or pear. This sake is a true man’s sake with its strong body & dry, bitter taste with a little creamy aftertaste. Good in chilled but also great to be warmed up to 45℃. Great matching with fresh oyster in lemon salt when it’s chilled or grilled snapper when it’s warmed.


「清京 純米吟醸 雄町」は、雄町米を100%使用した広島らしいフルーティーなセミドライ酒です。雄町米は樹齢150年を超える最古の高級酒米で、年間収穫量が非常に限られています。この超高級米を55%まで精米し、すっきりとまろやかで芳醇で複雑な味わいのお酒です。また、中尾酒造が独自に開発したリンゴの皮から作った「リンゴ酵母」を使用し、リンゴや梨を思わせる美しい吟醸香を醸し出します。力強いコクと辛口の苦味、少しクリーミーな後味が特徴の、まさに男酒です。冷やしても美味しいですが、45℃まで温めても美味しいです。冷やしては生牡蠣のレモン塩、燗しては鯛のグリルとよく合います。

From the Producer & Sake Ojisan

このお酒は雄町米を55%まで精米し、お酒の味を最も左右する「米こうじ造り」に特に 手間と時間をかけて、丁寧に醸したお酒です。


Omachi rice is the oldest variety of sake rice discovered in the late Edo period.
In particular, it is a sake rice with many fans because it brings out the "deep taste".
This sake is made by polishing Omachi rice to 55% and carefully brewing it with special effort and time for "rice koji-zukuri", which most affects the taste of sake.

Nakao Jozo
Hiroshima , JAPAN

Coming Soon

Sake Ojisan
Sydney, Australia

中尾酒造 | Nakao Jozo

Sake Spec's

Ingredients : - Rice (JAPAN)
- Malted rice (Japan Rice)

Rice : Omachi ( Hiroshima or Okayama)

Yeast : K1601

Rice Polishing Ratio : 55%

Alcohol Volume : 15.5%

Standard Drinks : 8.8

Squeezing method : Yabuta Method

Sake Meter Value : +3

Acidity : 1.4

Serving Temperature : 10-15℃

Recommended Pairing : Red sashimi, fried food, simmered food

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