AKAIWA OMACHI

Today, Akaiwa Omachi remains to be one of the few single-origin heirloom sake rice varieties in Japan. Toshimori Shuzo thinks that genuine local sake must be made from local rice brewed with local water under the climate of the local area, and makes efforts toward the production of sake that can sufficiently pull out the flavor of Karube Omachi. Toshimori Shuzo keeps in mind that is important to brew sake that tastes better with each drink, it is said that goods sake making starts with good rice farming.