Gokeiji Omachi

No matter what food you throw at this it just embraces it in a cuddle. The dish in the photo is black pepper arabiki sausages with a tomato sauce made with rice koji and some British cheddar cheese (Chisa herself recommended cheese). But I also tried pairing with Mabo Tofu and a Hokkaido soup curry,both with medium spice levels…”no problem!”, said the sake, “I am a people person”. I think the key here is not just how well balanced everything is but the sheer depth of flavor they have imparted in such a gentle, soft profile. The flavor intensity simply offsets any negative effects of the pairing. I think you will be hard pressed to find a sake that extracts the characteristics of omachi as well as this.And considering that all the elements that make up this character are found on the outer part of the rice, I am in awe at how they achieved this with such a low polishing ratio (50%). I mean I know that omachi is a big grain to start with but still. That is what you call skill! It’s no wonder this sake has won the Omachi rice summit three times in a row.