Sakehitosuji Omachi Junmai-ginjo Undiluted
Sakehitosuji Omachi Junmai-ginjo Undiluted
Sakehitosuji Omachi Junmai-ginjo Undiluted
Sakehitosuji Omachi Junmai-ginjo Undiluted
Sakehitosuji Omachi Junmai-ginjo Undiluted
Sakehitosuji Omachi Junmai-ginjo Undiluted

KURA ONE®

Sakehitosuji Omachi Junmai-ginjo Undiluted

Title

Akaiwa, Okayama—blessed with a warm climate and fertile soils where rice, white peaches, and grapes thrive. Founded in 1868, Toshimori Shuzo revived the once-lost sake rice Omachi. This expression draws out Omachi’s strength and savor while putting acidity center stage for a dry finish: crisp definition, a refreshing afterglow, and a quiet acidity that tightens the palate—quintessentially Akaiwa.
Title

Rice: 100% Omachi from Okayama
Alcohol: 16%
Rice polishing ratio: 60%

Title

Volume: 200mL
Size: 5.8 × 5.8 × 9.9 cm

Area

Akaiwa | Okayama

Enter Akaiwa in Okayama in the morning and the light feels soft. The calm Setouchi climate and river-fed soils form gentle plains across the landscape.

 

Warm, fertile land supports rice, white peaches, and grapes. The colors of the fields are deep, and the scent of each season feels close.

 

For a first visit, begin at an orchard. Walk beneath grape trellises or through the fragrance of white peaches and the pace of the trip naturally slows. At roadside farm shops, one bite of freshly picked fruit can become a memory of the place itself.

 

Later, follow the satoyama roads and finish the day with local food and a glass of sake.

 

Akaiwa is not a place of spectacle. Yet on the way home, it can leave you unexpectedly satisfied—a destination for meeting fruit, agriculture, and the character of the land.

Tasting chart

The intended style has more than medium-bodied depth while keeping sweetness restrained and the finish dry. Built on 100% Okayama-grown Omachi, it preserves the density of genshu yet keeps the outline clear rather than heavy.

 

Acidity leads the palate, with umami and complexity supporting from behind. The acidity is firm without becoming rough, quietly tightening the tongue. Rather than cutting abruptly, the finish refreshes and settles into a clean aftertaste.

 

The sake carries the power associated with Toshimori Shuzo’s Omachi, balanced by the composed character of Akaiwa. Serve chilled for definition; as it warms slightly, Omachi’s savory depth broadens. Excellent with grilled fish, salt-grilled chicken skewers, vinegar-led appetizers, and oily blue-backed fish.

※ The tasting chart is not an evaluation by a celebrity sommelier or sake professional. It represents the flavor profile the brewery set out to create. Use it as a guide and enjoy the sake as though you were in conversation with the brewer.

Brewery

Toshimori Shuzo

Toshimori Shuzo, founded in 1868 in Akaiwa, Okayama, helped revive Karube Omachi when the rice variety was close to disappearing, bringing it back through contract cultivation and reintroducing it as Akaiwa Omachi.

 

The brewery uses soft spring water from the Yoshii River system. Rice is washed by hand in 15 kg batches, and soaking times are controlled to the second. For its flagship Sakehitosuji, this precision in handling rice and water forms the backbone of the flavor.

 

The brewery also works with a 500-liter Bizen-yaki jar made by master potter Togaku Mori. Because the unglazed vessel cannot be cleaned with detergent, it is washed only with hot water—a demanding process that helps shape the acidity and umami of its Tenkabito sake. In a former wartime tunnel behind the brewery, Bizen jars quietly age sake, adding depth through time. The brewery has earned honors including Gold at Kura Master 2024 and top awards at the Omachi Summit.