The rice used is Okayama's representative rice suitable for sake brewing, Omachi.
Omachi was used as a hybrid in various places as an excellent rice suitable for sake brewing, and was useful as a parent of excellent varieties such as Yamada Nishiki and Gohyakumangoku.
About two-thirds of the existing varieties of rice suitable for sake brewing have inherited the lineage of Omachi.
A sake of great refinement that seduces by its structure! On the nose it is discreet, with notes of citrus zest, whipped cream, mint, anise and white pepper. On the palate it gives off a refreshing astringency with notes of fruits and vegetables.