Amabuki Omachi Nama Junmai Ginjo Sake
$34.95 720 mL
Sugar Content
0.01 g/L
Bone Dry (< 1 g/L)
Amabuki Omachi Nama Junmai Ginjo Sake has 0.01 g/L of residual sugar (Bone Dry) — effectively no sugar.
Product Details
This sake is fashioned from Omachi rice; a strain that first emerged in the Okayama Prefecture more than 160 years ago and produces sakes of notable depth and complexity. The yeast used in the fermentation is called pink nadeshiko. Taken from the dianthus flower, it imparts a highly aromatic, floral character. This smooth, balanced, eminently enjoyable sake has fine acidity.
More Details
| Alcohol/Vol | 16% |
|---|---|
| Made In | Other |
| Sugar Content | 0.01 g/L |
| Sweetness Descriptor | Bone Dry (< 1 g/L) |
| Volume | 720 mL |
| LCBO # | 48871 |
How It Compares
The closest Sake & Rice Wine to Amabuki Omachi Nama Junmai Ginjo Sake by sugar — a step drier and a step sweeter.
| Product | Sugar | Sweetness |
|---|---|---|
| Amabuki Kimoto Junmai Daiginjo Sake | 0.01 g/L | Bone Dry |
| Amabuki Shuzo Kyoto Matcha Yuzu Sake Liqueur | 0.01 g/L | Bone Dry |
| Daiginjo Kitaakita Sake | 0.01 g/L | Bone Dry |
| Dewazakura Oka Ginjo Sake | 0.01 g/L | Bone Dry |
| Hakutsuru Excellent Junmai | 0.01 g/L | Bone Dry |
| Hakutsuru Tokubetsu Junmai Yamada Nishiki | 0.01 g/L | Bone Dry |