The nose has everything you would expect from a Junmai Daiginjo, emphasizing mandarin oranges and grapefruit with a small tropical touch. On the palate you immediately sense the breadth that is so characteristic of Omachi, and get a smooth but clear aftertaste. A sake that you can combine with many creamy dishes.

Kikuchi
Omachi is one of the oldest rice varieties used for sake brewing. In 1859, the species was discovered in Okayama prefecture. More than 150 years later, it is the fourth most widely used type of rice and, through cross-breeding, is one of the parents of Yamada Nishiki, the most popular variety used in sake brewing. It's high time to pay more attention to this variety in our sake range, and what better way than to go back to the source, Okayama? The Kikuchi Brewery is located in Kurashiki, a historically important port city on the Japanese Inland Sea just at the mouth of the Takahashi River. The fertile valley is the birthplace of Omachi, and the proximity to a unique stream of water makes it the ideal place to brew sake. The brewery was founded in 1878 by the Kikuchi family and its specialty is, how could it be otherwise, Omachi sake.