Gozenshu Omachi Trilogy Seto Omachi

The three production areas of Maniwa, Seto, and Takashima were manufactured one by one for each field as "Omachi Trilogy -Production Center-". While preparing basic specifications such as rice polishing and yeast used, I tried to "leave it to rice without aiming and make it." It is a sake brewing that entrusts fermentation to rice potential without intentionally controlling the temperature and the number of mash days. By reflecting the characteristics of the production area coming from the soil in fermentation, you can feel the individuality and difference of the rice itself. Seto -machi: Seto -cho, former Akaiwa -gun, a suitable location for cultivation of the prefecture, located in the southeastern part of Okayama Prefecture. The temperature difference between the morning and evening is large in the sandy area, and the highest quality Omachi is cultivated, mainly in the Seto Town Omachi Subcommittee. Koji rice was used for specially cultivated rice harvested in the designated field of the "Omae Sake Bigami Town Project". It is Junmai Sake, a "exceptional" that can be stated with confidence.