The pride of Okayama's "shuzo kotekimai", or rice suitable for sake making is Omachi rice; after polishing the rice, the Bitchu-style master brewer puts all effort into brewing. A traditional pressing method known as 'fune-shibori' is used; then, this special sake made by using especially high quality, undiluted sake that has been pressed again and is called 'nakatori', and ripening it with/under low temperature inside the brewery. The result is a sake with a busty, soft taste characterstic of Omachi rice that spreads through one's mouth. Well chilled, it goes well with white fleshed fish and lightly seasoned dishes. Additionally, the elegant, fruity fragrance of a Daiginjo sake can be enjoyed when the sake, at a temperature of about 15 degrees, is poured into a wine glass and the aroma arises.
Alcohol content / 16.5%
Rice-polishing rate / 50%
NET / 720ml
Ingredient / Rice, Malted rice(all raw ingredients made in Okayama Prefecture)
The brewery was founded by first generation brewer Hirotaro Watanabe in 1886 in old Bitchu country in the western portion of Okayama Prefecture, the home of sake production since ancient times. Focusing mainly on specialty rice grown in Okayama for sake production, our company helped bring back rice for sake making and rice for everyday consumption; together with clear and plentiful water and the skills of the Bitchu brew master, we are thankful to be blessed with an environment suitable for sake making, and we strive constantly to always make a better sake. The water of the upper Nariwa River moistens the whole area, beautiful caves and valleys, and the wide karst terrain; the spring water passing through the stratum has a wonderful mineral balance, resulting in a rare water for brewing.