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. Ochimachi Takashima: In 1859, the former Takashima village Yu -cho was first trained by two rice ears discovered by Atsushi Farmers, Jinzo Kishimoto. The rare properties of sake rice will spread to brewers nationwide, and will be called the cultivation area "Omachi". It is no exaggeration to say that this historical fact is an important turning point in Japanese sake brewing history. Brews with great respect in the birthplace of Omachi.
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