아베칸 오마치 준마이 긴죠

Omachi is one of Japan's oldest surviving sake rice varieties, nearly extinct until growers in Okayama revived it in the mid-twentieth century; Abekan Shuzo reaches outside Miyagi to bring this heirloom grain into their 300-year-old brewing tradition. Omachi is known for producing sake with a distinctly earthy, mineral depth and broader body compared to the more delicate Yamadanishiki, making it an unusual choice for a ginjo-class brew. Toji Toshiaki Hiratsuka, who took over the master brewer role in 2006, has used Omachi to push Abekan into expressive, rice-forward territory. The result sits at the intersection of refined ginjo aromatics and the structured, slightly wild character that Omachi imparts.