The 12th Omachi Summit Appreciation Meeting “Excellence Award” Winning Sake
Sake rice "Omachi" was discovered in 1859 by a farmer in what is now Omachi, Naka Ward, Okayama City, and is suitable for sake brewing. It is the root of the famous sake rice "Yamada Nishiki" and "Gohyakumangoku" that are widely used today, and about 95% of the production is still made in Okayama Prefecture. There are many fans among the brewers and drinkers, and there is even a world where people who love Omachi-made sake are called "Omachisto".
If there is a common expression for today's two honors prize brands, it is "plump and extremely mellow". The temperature range from room temperature to lukewarm (15-40°C) is where the Omachi-ness stands out.

Capacity: 720ml / 1800ml
manufacturer: Shuho Sake Brewery
alcohol: 17 %