Akaiwa Omachi Sake

Originating from the Okayama region in southwestern Japan, this sake is born in a mild, sunny climate tempered by the Seto Inland Sea. The rice paddies of Akaiwa benefit from well-drained soils and significant temperature variations between day and night, promoting a slow and concentrated ripening of the Omachi rice. These natural conditions, combined with pure, slightly soft groundwater, provide an ideal environment for crafting a Junmai Daiginjo of exceptional aromatic precision and remarkable finesse.

Made from Omachi rice grown in the Akaiwa region, this Junmai Daiginjo is produced without the addition of alcohol to preserve the purity of the raw material. The rice is polished to a very high degree, characteristic of the Daiginjo style, and then slowly fermented at low temperatures with yeasts selected for their ability to develop elegant and fruity aromas. Careful control of temperatures and fermentation times results in a silky texture and precise aromatic expression.

This sake reveals notes of green apple , pear , and white melon , complemented by floral touches of white flowers and lily , as well as delicate hints of cooked rice and light fresh herbs . On the palate, the texture is supple and velvety, carried by a fine acidity that extends the finish. The purity of the water and the precision of the fermentation result in an impression of crystalline clarity, with a harmonious and balanced aromatic persistence.

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.