Omachi rice was discovered more than 150 years ago in 1859, and is the oldest heirloom sake rice. It is one of a tiny handful of non-crossbred rice in production today and more than 70% of all varieties of sake rice belong to the Omachi family. It is very difficult to grow because it grows >160 cm tall, making the stalks fragile in bad weather and once fully grown, stalks may bow to the ground under their own weight, close to moisture (rot) and insects. Because of its large grain and big, soft white central part of the grain (called shinpaku), Omachi has to be polished and washed with special care. Sake brewed with Omachi rice is characterized by a deeply rich and soft taste as well as crispness and truly is first-class. Delicious fully chilled to gently warmed (~110F).
Stats:
Brewery:
The Nakao Sake Brewery was established in 1871, when it started brewing its local brand of sake under the name “Hiroshimaya.” The representative brand-name Seikyo, “True Mirror,” was chosen in the hope “that the sake poured into the cup will be like a mirror that (by its taste) truly reflects the heart of the brewer.”
Nakao's Daiginjo sake brewed with the apple yeast discovered by the fourth director of the Nakao Sake Brewery, Kiyomaro Nakao, and won the First Prize at the National Competition of New Sake in 1948. For the next three years Nakao Shuzo had the honor that it was selected as the New Year Sake for the Imperial House. This apple yeast was also the precursor of modern ginjo and daiginjo styles, with its uniquely aromatic qualities and relatively low acidity. If you're curious about apple yeast sake, pick up a bottle of Joto "72 Clocks," which is secretly a rebranded Nakao apple yeast daiginjo.
Since the discovery of apple yeast, Nakao has applied themselves to the brewing of ginjo sake. At present, the ratio of ginjo sake in their total production is 45% (nationally, this is 7%).
Nakao Shuzo are neighbors of Fukucho, and through their neighborly friendship, even granted this brewery their original brand name. Through their pioneering and innovation, Nakao Shuzo has been influential on the style and creative force of Fukucho as well as Hiroshima sake in general.
Stats:
- REGION: Hiroshima
- GRADE: Junmai Ginjo Omachi
- SEIMAIBUAI: 55%
- NIHONSHUDO: +3
- RICE: Omachi
- YEAST: #9
- PRESSING: Yabuta
- ALCOHOL PERCENTAGE: 15.4%
Brewery:
The Nakao Sake Brewery was established in 1871, when it started brewing its local brand of sake under the name “Hiroshimaya.” The representative brand-name Seikyo, “True Mirror,” was chosen in the hope “that the sake poured into the cup will be like a mirror that (by its taste) truly reflects the heart of the brewer.”
Nakao's Daiginjo sake brewed with the apple yeast discovered by the fourth director of the Nakao Sake Brewery, Kiyomaro Nakao, and won the First Prize at the National Competition of New Sake in 1948. For the next three years Nakao Shuzo had the honor that it was selected as the New Year Sake for the Imperial House. This apple yeast was also the precursor of modern ginjo and daiginjo styles, with its uniquely aromatic qualities and relatively low acidity. If you're curious about apple yeast sake, pick up a bottle of Joto "72 Clocks," which is secretly a rebranded Nakao apple yeast daiginjo.
Since the discovery of apple yeast, Nakao has applied themselves to the brewing of ginjo sake. At present, the ratio of ginjo sake in their total production is 45% (nationally, this is 7%).
Nakao Shuzo are neighbors of Fukucho, and through their neighborly friendship, even granted this brewery their original brand name. Through their pioneering and innovation, Nakao Shuzo has been influential on the style and creative force of Fukucho as well as Hiroshima sake in general.