
It is said that the oldest sake rice, Omachi, "and its history began in Okayama Prefecture in 1859. In order to have excellent characteristics, it is used as a crossing of new varieties in various places, and many blood rines are flowing in many sake rice such as "Yamada Nishiki" and "Dewa San". Both rice cultivation and alcohol preparation are extremely difficult, but the resulting sake is full of unique gentle flavors.
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