The Godfather of Sake Rice

For those who are new to sake, I would like to introduce Omachi, a rice specially grown for sake production. Omachi” is a special rice that is different from ordinary rice and is very suitable for making sake. Here is a brief explanation of why OMACHI is so special.

“Omachi” is a special type of rice primarily grown in Okayama Prefecture. Compared to regular rice, its grains are larger and absorb water more effectively. At the center of each grain is a white, opaque part called “shinpaku,” which is crucial for sake production. This shinpaku easily accessible koji mold, aiding fermentation and enhancing the flavor of the sake.

“Omachi” is known for being difficult to cultivate. It grows slowly, its stalks are tall and prone to falling over, and it is susceptible to diseases. Consequently, it wasn’t widely grown outside of Okayama Prefecture. However, its popularity has been increasing recently, leading to more cultivation in other regions. Due to its challenging cultivation, “Omachi” rice is rare and highly coveted among sake enthusiasts, who are often referred to as “Omachist.”

The history of “Omachi” dates back to the late Edo period in 1859 when it was first grown in Okayama Prefecture. As its cultivation spread, the name “Omachi” became established. Before World War II, it was very popular, but its production declined during and after the war, earning it the nickname “phantom sake rice.” Thanks to the efforts of local people, cultivation increased again, and today it is used in many types of sake.

Sake made with “Omachi” rice is known for its rich, full-bodied flavor and well-rounded taste. Additionally, it allows brewers to showcase their unique styles, resulting in a wide variety of flavors. This versatility is celebrated at events like the “Omachi Summit,” where brewers from all over the country bring their “Omachi” sake to compete and share.

There are several varieties of “Omachi.” For example, rice grown in its birthplace, Okayama Prefecture, is called “Bizen Omachi.” Other varieties include “Akaiwa Omachi” and “Hiroshima Omachi,” named after their growing regions and methods. “Akaiwa Omachi,” grown in Akaiwa City, Okayama Prefecture, is particularly renowned for producing sake with even deeper flavors.

“Omachi” is a crucial rice variety that significantly influences the quality of sake. Its outstanding characteristics are highly valued by sake brewers nationwide. In the sake world, “Omachi” is known for its distinctive aroma and flavor, captivating drinkers and earning the nickname “Godfather of Sake Rice.” For those new to sake, trying sake made with “Omachi” will undoubtedly enhance your appreciation of its rich aroma and deep taste, highlighting the allure of sake.

“Omachi” is a special rice cultivated specifically for making sake, and its superior qualities are highly regarded by sake brewers across Japan. Despite the challenges in cultivation, its popularity and quality have made it a favorite among many sake enthusiasts. Sake made with “Omachi” rice is characterized by its rich, full-bodied flavor and robust taste. For those new to sake, I encourage you to try sake made with “Omachi” and experience its unique appeal. (Mr. Bacchus)