Juyondai Omachi Jinmai Ginjio

Juyondai Omachi Jinmai Ginjio

Okayama is the birthplace for Omachi rice, and this premium rice is used to produce this Juyondai Omachi Jinmai Ginjio. Rice polishing ratio of 50% and alcohol of 15%. Like most Juyondai, they all come in 1.8L format (I have not seen any other format for Juyondai except for 1.8L). I don’t quite understand why the 50% rice polishing ratio didn’t qualify as a Junmai Daiginjio, I was told it was the decision of Juyondai to call it a Ginjio instead. I brought my bottle of half chilled sake to the Japanese restaurant (obviously with my own Grassl Mineralite stemware), poured a small glass and started my evaluation of the content. I did not look too happy after the first whiff and sip. The bouquet was so sweet that I could tell what’s forthcoming with the content; obviously too sweet! If I serve this sake to my diabetes friends, how will they look at me? I ordered an ice bucket with extra ice and throw the whole bottle into the freezing bucket without touching it for a good 15 mins, then I re evaluated the content again. This time round the chillness really contained the sweetness and much more approachable with the content. I still get significant amount of rice sweetness but it’s tolerable, at least it’s mellow and approachable. Frankly, I really wish to urge Juyondai not to make sake so sweet, an SMV value of around 1 to 3 should suffice, as nowadays people don’t really enjoy alcohol that’s too sweet.