LCBO 48871 · Other
This sake is fashioned from Omachi rice; a strain that first emerged in the Okayama Prefecture more than 160 years ago and produces sakes of notable depth and complexity. The yeast used in the fermentation is called pink nadeshiko. Taken from the dianthus flower, it imparts a highly aromatic, floral character. This smooth, balanced, eminently enjoyable sake has fine acidity.
ORIGIN / STORY
酒庄历史、命名故事和公开逸闻只采用可追溯资料；没有来源，就保留空白。
This sake is fashioned from Omachi rice; a strain that first emerged in the Okayama Prefecture more than 160 years ago and produces sakes of notable depth and complexity. The yeast used in the fermentation is called pink nadeshiko. Taken from the dianthus flower, it imparts a highly aromatic, floral character. This smooth, balanced, eminently enjoyable sake has fine acidity.
目前只有 LCBO 商品事实，尚未完成酒庄创立、酒名来源和年份沿革的一手资料核验。该栏目已进入逐款研究队列，JIC 不会在没有来源时补写历史。
暂未找到可以独立核验的传奇、名人轶事或标志性事件。页面先保留证据边界，后续找到酒庄、档案、菜单或采访原件后再补充。
HOW TO ENJOY
JIC 场景建议
建议温度 · 13–16°C；这是按酒型给出的 JIC 建议，瓶标或酒庄说明优先。
PEOPLE / PLACES
人物、餐厅与知名场合必须有公开记录。普通消费者评价与产品事实分开呈现。
暂未收录可核验的公开饮用者评价。这里不会把广告代言、匿名转述或无链接截图冒充名人偏好。