“Good rice, good skill, good water” are the three conditions necessary to make good sake. Good water makes good rice. In the northernmost area of Okayama, three main rivers flow south, providing an inexhaustible supply of infiltrated subsoil water that is used for sake production. In the ancient text “Harima Fudoki” from the Nara period (8th century), Okayama is noted as the birthplace of sake. A high level of craftsmanship for brewing delicious sake has been fostered in this area, historically and currently. And, Omachi rice, which is the best rice suitable for sake production, was discovered and developed in the Okayama area over 100 years ago. Okayama sake made from Omachi rice is fragrant and has a mellow taste.
Among consumers, there are many fans of sake brewed from Omachi rice as it has a special subtle and smooth flavor. If compared to the dry, crisp sake make from Yamada Nishiki rice, sake made from Omachi rice has a rich, thick flavor.
