【Garyubai Bizen Omachi Junmai Daiginjo Namacho Genshu】

A Junmai Daiginjo that can also be enjoyed warm!

Made with Bizen Omachi rice milled to 50%.
The Bizen Omachi rice used is a delight for sake fans, as it shows various facets depending on aging and temperature.

Bottled as a namacho (cold-stored) in early spring, its appeal lies in its crisp, dry taste.
It can be enjoyed chilled, but its flavor also expands when warmed.

・Origin of the sake name "Garyubai"
"Garyu" refers to a dragon hidden on the ground, an analogy for a hero like Zhuge Liang who was hidden among the people without an opportunity to realize his ambitions. A Zen temple near Sanwa Shuzo has a "Garyubai" (Sleeping Dragon Plum) tree said to have been planted by Tokugawa Ieyasu, who also had his "Garyu period" before becoming a ruler. Following the Garyu legend, the sake was named "Garyubai" with the hope that it would one day be celebrated as the finest sake in the land.

■Awards
・Kura Master 2020 Omachi Division Platinum

◆Specs
Category: Japanese Sake (Junmai Daiginjo)
Ingredients: Rice (domestic), Rice koji (domestic rice)
Rice used: Bizen Omachi
Rice polishing ratio: 50%
Sake Meter Value: -4
Acidity: 1.4
Alcohol content: 16%
Storage method: Cool, dark place
Producer: Sanwa Shuzo (Shizuoka Prefecture)