Jikon Tokujo Omachi Junmai Daiginjo

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Tasting Notes

Crafted by Kiyasho Shuzo in Mie Prefecture, this exceptional Junmai Daiginjo showcases the pinnacle expression of Tokujo-grade Omachi rice, a classification representing only about 0.1% of all Omachi harvested. Polished to an elegant 40%, this delicate heirloom rice imparts subtle herbal tones layered over refined fruit notes such as pear, melon, and white blossom.

Jikon’s signature brewing approach, precise koji-making, in-house cultivated Kyokai #9 yeast, and medium-soft Nabari well water, results in a silky, poised palate with restrained sweetness, deep umami, and a beautifully clean finish. Slight natural effervescence may appear upon opening due to ultra-fresh bottling.

Specifications

Class: Junmai Daiginjo
Rice: Omachi (Tokujo grade)
Rice-Polishing Ratio: 40%
Yeast: Kyokai #9 (cultivated in-house)
Water: Nabari River well water (medium-soft)
SMV: 0
Acidity: 1.5
ABV: 15%
Size: 720ml

Overview

A rare and highly sought-after bottling, Jikon “Tokujo Omachi” is ideal for chilled service (8–12°C) in a wine glass to highlight its purity and fine aromatics. The subtle, elegant umami pairs seamlessly with refined seafood dishes, white-fish sashimi, shellfish, uni, trout roe, or delicately seasoned Japanese cuisine.

Its extreme rarity, limited rice yield, and Jikon’s cult reputation make it a prized choice for collectors and connoisseurs alike.