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Description
Bizen Maboroshi, Junmai Ginjo Omachi, 720mlThe Best Seller from Okayama's Oldest Brewery Bizen Maboroshi, the phantom of Bizen, is the flagship Junmai Ginjo of Sakura Muromachi, founded in 1688 and the oldest sake brewery in Okayama. It is made from 100% Omachi, the heirloom local rice, and the brewery's own famous spring water, and it has taken Monde Selection Gold three years running. Expect a faintly sweet aroma over a refined, balanced body, with notes of pear, flowers and a cool spearmint
The Best-Seller from Okayama's Oldest Brewery
Bizen Maboroshi, the phantom of Bizen, is the flagship Junmai Ginjo of Sakura Muromachi, founded in 1688 and the oldest sake brewery in Okayama. It is made from 100% Omachi, the heirloom local rice, and the brewery's own famous spring water, and it has taken Monde Selection Gold three years running. Expect a faintly sweet aroma over a refined, balanced body, with notes of pear, flowers and a cool spearmint lift, and a clean, dry finish. It is the brewery's single most popular sake, and an easy one to see why.
Other Okayama Omachi sakes: Miyashita Takashima Omachi Tokubetsu Junmai, Sanzen Tokubetsu Junmai Omachi and Sanzen Omachi Junmai Daiginjo.
Why Chefs Choose This
- The brewery's No.1: Sakura Muromachi's most popular sake, and a triple Monde Selection Gold winner
- 100% Omachi: the heirloom Okayama rice, for broad, rounded depth
- Real heritage: from a brewery founded in 1688, the oldest in Okayama
- Refined yet dry: pear, florals and spearmint over a clean finish
How to Serve
- Chilled: serve cool, around 8–12°C, to show the ginjo aroma
- Wine glass: lifts the pear and floral notes
- With food: sushi, sashimi, grilled seafood and light appetisers
- Also good with: cheeses and fruit, which meet its spearmint and pepper notes
備前幻 — The phantom of Bizen
Bizen is the old name for the eastern part of Okayama, and "maboroshi" means phantom or illusion, a nod to Omachi, the rare heirloom rice that nearly vanished and is sometimes called the phantom rice. Sakura Muromachi (Muromachi Shuzo) has brewed in Akaiwa, Okayama since 1688, making it the prefecture's oldest brewery, and it builds this Junmai Ginjo from 100% Omachi and the celebrated local spring water known as Omachi no Reisen, once reserved for the ruling Ikeda clan. Omachi grown and brewed in its own homeland, by the people who have done it longest, is the whole story here.
Learn more: The SushiSushi Guide to Sake
What does a Junmai Ginjo like this taste like?
Junmai Ginjo is a pure-rice sake brewed from rice polished to at least 60%, which gives a more fragrant, refined character than an everyday junmai while keeping real body. Here, on Omachi, that means a faintly sweet, fruity aroma, flavours of pear and flowers lifted by a cool, spearmint-like freshness and a touch of pepper, and a clean, dry finish. It is aromatic enough to enjoy on its own, yet dry and balanced enough to drink right through a meal.
Product Details
| Grade | 純米吟醸 — Junmai Ginjo |
| Brand | Bizen Maboroshi, Sakura Muromachi (founded 1688), Okayama |
| Rice / Polish | 100% Omachi, polished to 60% |
| ABV | 15.3% |
| Sake Meter Value | +2.5 (dry) |
| Acidity | 1.6 |
| Tasting Notes | Pear, flowers, spearmint, a touch of pepper |
| Serve | Chilled, 8–12°C |
| Origin | Akaiwa, Okayama, Japan |
What does "Bizen Maboroshi" mean?
Bizen is the historic name for eastern Okayama, and maboroshi means phantom or illusion. The name nods to Omachi, the rare heirloom rice nicknamed the phantom rice for nearly dying out, of which this sake is made. Together it reads as the phantom of Bizen, a fitting name for an Omachi sake from Okayama's oldest brewery.
How should I serve and store it?
Serve it chilled, around 8–12°C, in a wine glass to show its pear and floral aromatics. Keep the bottle cool and out of direct light, and once opened drink within a week or two, kept refrigerated, to enjoy its fresh, aromatic character at its best.
What food pairs with it?
Its refined, slightly fruity profile suits sushi, sashimi, grilled seafood and light appetisers, where it complements without overwhelming. The spearmint and pepper notes also make it a surprisingly good partner for cheeses and fresh fruit, so it bridges a Japanese table and a Western cheeseboard equally well.
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