Produced by Hourai , Watanabe Shuzo, Fida furakawa , Gifu
Rice: 100% Akaiwa Omachi (from Okayama).
Polishing Ratio (Seimaibuai): 50%.
Yeast Strain: K7 (K7 is the legendary "Masumi" yeast. It produces a subdued, mellow aroma—think fresh banana, light cream, pear , melon and steamed rice rather than loud tropical fruits.).
SMV (Sake Meter Value): +3 (Leaning towards the sweeter/richer side, which balances the high acidity of Omachi rice).
Acidity: 1.6 Relatively high, giving it a "juicy" structure
Alcohol: 16%
- Brewery:
- Watanabe
- Location:
- Furukawa, Hida, Gifu Prefecture
- Rice:
- Akaiwa Omachi
- Grading:
- Junmai Daiginjo
- RPR:
- 50%
- SMV:
- +3
- Alc:
- 16%
- Volume:
- 720ml
- Ingredients:
- Rice, water, koji, yeast.
- Tasting notes:
- Lucky 7 Junmai Daiginjo was made to celebrate 7th Generation of Watanabe family. K- 7 yeast is used during fermentation producing a stunning richness and expressing the full bodied Akaiwa Omachi rice. The result is a truly delicious sipping sake.
