Kumaya Shuzo AN "Bizen Omachi"

"Best to consume in 1-2 days max after opening." -Chris

The nose on this sake that is made with the Omachi rice varietal is a very cool collection of butter, sunflower seeds, dry grasses, cedar, grape, cinnamon, mint and pine aromas. Rich, round, semi-chewy, and full-bodied, this Tokubetsu Junmai drinks with a lot of confidence and balance, which plays well with a hint of astringency, some very unique flavors, and a dry mineral and herbal finish. Look for dark chocolate, cinnamon cereal, grapefruit, blackberry, maple syrup, nectar, tangerine, minerals, and steamed rice flavors that float from rich, tart, dry, and semi-sweet with a pleasant acidity that speaks to full-bodied red wine and whisky lovers. This is one of those power brews that says, “Hey I am different!” and that is why this beast is so fun. A large glass and coming into room temperature brings forth the very unique and best of this Omachi sake. WORD: Omachi WINE: Deep Reds/Zesty Whites BEER: Stouts FOODS: Big bold complex fare, steaks, chops, fowl, smoked duck and pheasant, and pasta dishes.