Cultivation and sake brewing are both difficult, but Omachi (rice) is an important basis to good sake. By insisting on this rare rice, the master brewer is able to fully utilize the master skills of Bitchu-style sake production. The result is a broad, mild sake with umami flavours that is unique to Omachi rice sake. Especially nice as a sake served with meals, it pairs excellently with a variety of dishes. Light, white fleshed fish dishes are a given, but this sake also matches oily blue-backed fish and seasoned meat dishes; it is a fine product that can be enjoyed at a variety of temperatures, chilled or warmed.
Alcohol content / 15-15.9%
Rice-polishing rate / 65%
NET / 1800ml,720ml
Ingredient / Rice, Malted rice(all raw ingredients made in Okayama Prefecture)
This brewery stands in the Tamashima area of Kurashiki City in Okayama Prefecture, one of many port towns for the large, wooden stone-hauling ships that departed from the Bitchu area. In a corner of the traditional town, this brewery has been in business since 1878. This Bitchu-style sake and the brew master receive high marks at competitive fairs. Boasting excellent water quality from the Takahashi River valley and together with the superior rice strains Omachi and Yamada Nishiki, quality-oriented is our motto in producing sake the traditional way. It is rare in Okayama Prefecture that our current brew master is pioneer is also a musician. In 2015 at a New York restaurant, he performed on the violin at a sake dinner event. Sake brewed with a delicate sensitivity as well as a touching performance both received applause.