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Kumaya - An Bizen Omachi Junmai Daiginjo Genshu 38% (720mL)

Kumaya - An Bizen Omachi Junmai Daiginjo Genshu 38% (720mL)

16.0%Sake
Sale price 27.692 Ft

Unit price38.461 Ft per  l

Prices include VAT.

Max. 12 per item. For larger orders, please email us at webshop@gravity.shop.

12 in stock

Flavor Profile

Founded in 1716, Kumaya Brewery has remained in the hands of the founding Ihari family for 14 generations. This Junmai Daiginjo is crafted from prized Omachi rice—Okayama’s notoriously temperamental, heirloom grain—ultra-polished down to an extraordinary 38% ratio.

The palate and nose lead with vivid tropical fruit notes of ripe banana and sweet pineapple. An underlying thread of refined umami provides elegant structure to its complex aromatic profile, while vibrant acidity lends the sake a remarkably taut, focused, and crisp finish.

Taste Notes

pineapple

Pineapple

mango

Mango

papaya

Papaya

lychee

Lychee

INGREDIENTS

water, rice, yeast, koji

PRODUCER INFORMATION

Producer: Kumaya

Kumaya Sake Brewery was founded in 1716 by the Ihoriya family and is now in the hands of its 14th generation. Over more than three centuries, the brewery has built close relationships with local growers in Okayama, a region renowned for its exceptional Omachi sake rice. This prized variety forms the foundation of Kumaya’s “An” range.

Omachi is celebrated for giving sake remarkable complexity, depth, and individuality, but it is also one of the most challenging sake rice varieties to cultivate. The plants grow particularly tall, making them vulnerable to strong winds and requiring carefully selected, sheltered growing sites. Cultivating Omachi successfully demands considerable skill and attention, earning it comparisons to Pinot Noir among sake rice varieties.

Okayama accounts for around 90% of Japan’s Omachi production, a testament to the region’s particularly favorable conditions for growing the variety. Kumaya’s long-standing relationships with local growers allow the brewery to showcase the distinctive character of both Omachi rice and its Okayama terroir.