SAKAOTO YAMAHAI JUNMAI OMACHI

SAKAOTO YAMAHAI JUNMAI OMACHIThe Sakaoto range was developed in 2024 to showcase sake which is fresh and vibrant with just a single pasteurisation in bottle. It was fermented in an environment where the strains of classical Mozart reverberated through the air, enhancing the lives of both brewers and the microorganisms working in the tanks. The label is designed by artist Izumi Kogahara with the theme of bringing many pieces of a story together. It is composed of individual

The Sakaoto range was developed in 2024 to showcase sake which is fresh and vibrant with just a single pasteurisation in bottle. It was fermented in an environment where the strains of classical Mozart reverberated through the air, enhancing the lives of both brewers and the microorganisms working in the tanks. The label is designed by artist Izumi Kogahara with the theme of bringing many pieces of a story together. It is composed of individual pictograms representing both sake brewing and music which are the key elements in this new Sakaoto (saka meaning sake + oto meaning sound) brand from Kikuchi.

This Yamahai Junmai is made with Okayama Omachi and shows deeper rice-derived flavours, yoghurt-lactic acidity and more complexity than it’s Junmai Daiginjo cousin. This sake has a fuller, satisfying rich body and drinks with a mixture of ripe melon fruit and savoury umami based profiles with palpable higher acidity on the lingering finish.

• Classification: Junmai Yamahai Genshu (undiluted)
• %ALC/VOL: 17.5%
• Net Volume: 720ml
• Rice: Omachi grown in Okayama
• Rice Polishing Rate 65%
• SMV: +2
• Serve: Cold | Room Temp | Warm
• Matching Food: Brie & Unpasteurised Cheese; Grilled Yakitori & Beef Steak.