This sake is made from 100% Takashima Omachi rice. Omachi rice has originated in Okayama City's Takashima district and started being cultivated at the end of the Edo period(1603-1868). This rare regional rice for sake making, Takashima Omachi, is polished to a 38% milling ratio. This is a superior quality Junmai Daiginjo sake brewed from Okayama’s plentiful, fine quality water and traditional Bitchu-style brewing techniques. Having a gorgeous and elegant fragrance specific to Ginjo sake and a mild, expansive taste are characteristics. Chilled or at room temperatures, a great harmony of flavors fills the mouth when paired with Sawara(mackerel) and other seafood from the Seto Inland Sea. Of course it also pairs superiorly well with richly flavored tuna and sushi, as well as delicious red meats such as beef and more.
Alcohol content / 16-17%
Rice-polishing rate / 38%
NET / 720ml
Ingredient / Rice, Malted rice(all raw ingredients made in Okayama Prefecture)
Korakuen, one of the three most famous traditional gardens in Japan, the Omachi cold spring, and the region where Omachi rice was first cultivated are all located nearby; even though the brewery is located in the prefectural capital city, it is blessed with conditions for making good sake. The brewery began operations in 1915. After their father died in their youth, the brothers Kamezo and Motosaburo Miyashita were raised by relatives who were involved in brewing, and putting their experience with family into practice, they opened a brewery in what is current-day Tamano City. In the search for better quality water, they moved the brewery in 1965 to the current location next to the Asahi River for its pure subterranean water. “Unlimited challenge” is the company’s philosophy. To that end, they have put much effort early on into making sake that uses Takashima Omachi rice, a rice cultivated originally for sake brewing near the new brewery in the Takashima district of Okayama City.