Omachi variety is considered the origin of sake rice and has been harvested in Okayama Prefecture since the Edo Period. Its stalks grow taller than regular rice varieties, and this makes it difficult to cultivate and even to brew sake as well. However, once brewed successfully, the sake bears attributes unique to Omachi rice. We harvest Omachi to brew Tora and transform it into a special junmai daiginjo sake by employing Suigei’s traditional methods for brewing “table sake".
Tasting Notes
Suigei’s original brewing methods deliver an edgy acidity, but it’s the richness of the Omachi rice that results in its gentle finish. It also exhibits the elegance of a junmai daiginjo. It can accompany a variety of foods, including umami-rich meat dishes such as roast beef.
