Gozenshu Omachi Trilogy Maniwa 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. Miwa Yu -cho: In the cold northern part of Okayama prefecture, cultivation of Omachi was once considered difficult. However, due to a bold challenge, the young farmers of the Maniwa Yucho Production Subcommittee are working on cultivation in a field close to Gozen Sake Brewery. Since the start of contract cultivation in 2014, quality has been improving year by year. I hope that the attitude of the farmers can be expressed in this pure rice sake.