The history of sake rice "Omachi" is said to have started in Okayama Prefecture in 1859. It has excellent characteristics in sake brewing, and is used as a hybrid for the development of new varieties in various places. Cultivating rice is extremely difficult, but the resulting sake has a rich and mellow taste, and there are many Omachi fans who are called "Omatist" both by the producers and the drinkers.

Capacity: 720ml/1800ml
manufacturer: Dewazakura Sake Brewery
Alcohol: 16%