Omachi (Maniwa, Seto,Takashima
The history of Omachi began with the discovery of just two ears of rice in 1859. The descendants of these two ears of rice have taken over the same traits as at that time and have taken root all over Okayama Prefecture. Currently, our brewery uses Omachi rice from five production areas: Maniwa, Tatebe, Seto, Takashima and Fujita. Even in Okayama Prefecture, the home of Omachi, there is no other brewery that handles such a wide variety of production areas. We selected three production areas, Maniwa, Seto, and Takashima, and produced one tank of each of the three production areas as "Omachi Trilogy 3 regions"
In the production of each of the three regions, we kept in mind the basic specifications such as rice polishing ratio and yeast used, but we also tried to "let the rice do the work. This means that we do not intentionally try to control the temperature process or the number of days in the fermentation process, but instead leave the fermentation to the potential of the rice. By reflecting the characteristics of the region from the soil to the fermentation process, we believe that the individuality and differences of the rice itself can be felt. All Sake are made using Kyokai No9 Yeast.
Maniwa Omachi (green bottle)
In the past, it was considered difficult to grow Omachi in the cold northern part of Okayama Prefecture. However, the young farmers of the Maniwa Omachi Production Group have taken up the challenge and are growing Omachi in a field not far from the GOZENSHU brewery. Since the start of contract farming in 2014, the quality has been improving year by year. We hope that even the attitude of the farmers can be expressed in this sake.
SMV +3, Acidity: 1.7, Amino Acid: 1.2
Seto Omachi (black bottle)
Setocho, formerly Akaiwa-gun, is located in the southeastern part of Okayama Prefecture, and is one of the most suitable areas for growing Omachi in the prefecture. Seto cho is a sandy area with a large difference in temperature between morning and evening, and the highest quality Omachi is cultivated mainly by the Seto cho Omachi Club. For the koji rice, we used specially cultivated rice harvested in the field designated for the "Gozenshu Tokujo Omachi Project. We can confidently say that this is an "exceptional" Omachi Junmaishu.
SMV +4, Acidity: 1.8, Amino Acid: 1.2
Takashima Omachi (brown bottle)
Omachi in the former Takashima Village was first cultivated in 1859 when two ears of rice were discovered by a devoted farmer, Mr. Jinzo Kishimoto. Its rare properties as a sake rice spread to brewers all over the country, and the rice came to be known as "Omachi" where it was grown. It is no exaggeration to say that this historical
fact is an important turning point in the history of sake brewing in Japan. We brew with great respect to the birthplace of Omachi.
SMV +2, Acidity: 1.8, Amino Acid: 1.1
the Omachi-ness came out quite nicely
Appearance: Clear, pale, lemon-green appearance with high viscosity observed. Nose: Sake has clean nose, with medium (+) intensity in aroma, in notes of Ginjo (ripe pear), fruity/floral (pomelo, mandarin orange), others (lemon-barley, wood shavings), and cereal/grain (rice-soaked water). Palate: Sake is medium dry, with medium umami and acidity, medium level of perceived alcohol, medium body with creamy texture and medium (+) flavour intensity in notes of Ginjo (ripe pear), fruity/floral (mandarin orange), others (lemon-barley, wood shavings), and cereal/grain (rice-soaked water). Sake has a medium finish length which ends with an aftertaste of bitter-pomelo. Conclusion: The sake was medium sweet when it was first opened a week ago. Over the course of one week refrigerated in 4 degrees celcius, it matured quite nicely to have that added depth and complexity. Or rather, the Omachi-ness came out quite nicely.