Sake made from 100% Takashima Omachi, the original Omachi rice

Sake rice is characterized by larger grains and a larger white opaque portion in the center of the rice, called ”shinpaku”, than the rice we normally eat.

Omachi” is a type of sake rice that was discovered by farmers in Okayama Prefecture in 1859. Although Okayama Prefecture accounts for about 95% of the production of Omachi rice, it is susceptible to bad weather and pests and is difficult to cultivate, so production declined sharply at one time and it came to be called “phantom rice.

Omachi” is the root of “Yamada-Nishiki” and “Gohyakumangoku,” which are now widely used for sake. This sake is made from 100% Takashima Omachi, the original Omachi rice.

Its robust flavor and full, round taste have made it a popular variety among Japanese sake lovers, despite its small production volume.

Junmai Daiginjo and Tokubetsu Junmai are available in a paulownia wood box for gift-giving.