TABIKA JUNMAI GINJO OMACHI Room Temperature It is crafted with a

It is crafted with a technique similar to that of kimoto sake utilising natural lactic acid bacteria and polished barley cultivated with yellow koji for the first phase of shochu fermentation

The viscosity and silky texture are fusional

IWA 5 has an intriguing capacity to pair with a great array of foods: the Sake has sort of an inherent versatility to consistently

and is a delicious compliment to rich

TABIKA JUNMAI GINJO OMACHI Room Temperature It is crafted with aThis is another sake from Hayakawa that celebrates the properties of their favourite Omachi rice. In this example the rice is polished to 50% of its original grain size and the sake that results has melon and aniseed aromas without excessive floral tones. The palate unfolds gracefully, offering both fruit bowl flavours and hints of savoury umami. There is good balance between the sweetness and herbal bitterness on the finish. Serve chilled down in