Jikon Omachi Hiire Junmai Ginjo

<p>Kiyasho Brewery is a small family-owned brewery founded in 1818 in Nabari city of Mie prefecture. The family&rsquo;s 6^th generation descendent, Tadayoshi Onishi took over his family business and released a new brand &ldquo;JIKON&rdquo; in 2006 at Kiyasyo Brewery. A family owned small brewery produces only 108,000ml. This brewery really represents a word &ldquo;Small is beautiful&rdquo; with the exceptional sake.</p> <p>He was born in 1975. After graduating from university and worked at a food company. He learned the basic of sake making process at the Hiroshima Research Institute of Brewing. Then he spent two years working &amp; gaining experiences with Tajima Toji, one of the major brewer&rsquo;s group in Japan.&nbsp;</p> <p>Jikon means "Just live yourself to the fullest, without being restricted with the past and future", which is based on the teachings of Buddhism. He was inspired by the word written at hanging scroll on the wall of brewery.</p> <p>Jikon has won many prizes after the launching. Nevertheless, He has made sake without any compromise and self-conceit.</p> <p>"Always do the best, always improve", that is the policy, motto &amp; philosophy of him. The thing he is taking the most care about is the taste balance between acidity and sweetness.&nbsp;</p>

Grand Prix, Gold Prize in Domestic Japanese Competitions.

This is a complex, structured sake. Its aroma offers melon, pear, and a hint of anise. On the palate, initial ripe fruit sweetness meets a firm, savory umami core and vibrant acidity, creating a textured, almost chewy feel. The finish is long, clean, and dry, with a refreshing mineral edge and Omachi's signature earthy note. Best served chilled to highlight its elegance or slightly warmed to amplify its rich, savory depth.

Aroma 香氣 Young banana, Yubarimelon, white flower.

Grape Variety 葡萄品種

Rice Variety 酒米品種 Omachi 100%

Variety 品種

Cuisine 菜式 Japanese, French

Food Pairings 食物配搭 Sea bream poire, creamed chicken, creamed pasta.