Best enjoyed chilled or at room temperature, this sake goes with all types of food. Perfect as an aperitif, it is as accessible to the novice as it is interesting to the connoisseur. The Omachi Tokubetsu Junmai is unfiltered (Muroka) and aged for one year before bottling.

Kumaya

Kumaya Shuzo was founded by the Ihoriya family during the Edo period. The brewery is located on one of Japan's most famous pilgrimage routes, on the way to Kagawa on the island of Shikoku. Driven by current manager Haruo Ihoriya, the brewery has returned to the terroir by using “Bizen Omachi” rice, Bizen being the ancient name of this province southeast of Okayama. Sakes made from Omachi rice have a rich, flavorful style that requires some aging. In this case, one to two years before bottling. More recently, the town of Kurashiki has gained a worldwide reputation for denim production. Kumaya Shuzo has chosen to highlight this particularity with the design of the labels for its An assortment, which reflect the different styles of fabric produced in the region.