Shiga Prefecture as a rice-growing prefecture blessed with pure, clean water, has a lot of sake breweries for its size.
Many of which fall into the Omi region. The OMI Sake Brewery Co. Ltd., since 1917, is one of them.
Using the domestic Yamada Nishiki rice, fresh and clean water, produced with traditional brewing style.
This Junmai sake has a well rounded character, fresh aromas, maintains a balance of sweet and spicy flavors.
Junmai (純米): It is the Japanese word meaning “pure rice”. Junmai is brewed using only rice, water, yeast, and koji.
There are no other additives, such as sugar or distilled brewers alcohol for balance.
Seimai-buai (精米歩合): To produce good sake, rice is usually polished to about 50 to 70 percent, means 30 to 50 percent is polished off.
A sake has been polished to 55 percent, it means 45 percent of the original rice kernel has been polished away.
Junmai Shu (純米酒) - Pure rice Sake and the rice used has been polished to at least 70%
Junmai Ginjo (純米吟釀) - Pure rice Sake and the rice used has been polished to at least 60%
Junmai Dai Ginjo (純米大吟釀) - Pure rice Sake and the rice used has been polished to at least 50%
Nama (生酒) : It is an unique Sake that is unpasteurized, which contains live yeast cells and bacteria from the brewing process.
Genshu (原酒) : The term Genshu is used to label sakes that have not gone through any dilution process to bring down the alcohol percentage.
Nihonshu-do (日本酒度) : The specific gravity of a sake — an indication of dryness or sweetness. Sake mainly consists of alcohol and sugar.
It means that higher alcohol content makes sake dry while higher sugar content makes it sweet.
A lighter specific gravity is indicated by a + (plus) while a heavier one is indicated by a – (minus).
Purchase of intoxicating liquor (contain 1.2% ethyl alcohol by volume) is limited to customers over the age of 18.
In case of doubt on the age of the recipient, courier will require the recipient to present HKID or age identification document for confirmation.