This traditional sake is made from Omachi rice produced in the Takashima District. Polished to 50%,

What is Takashima Omachi Rice？

Location of Omachi, Takashima district In 1859, Mr. Jinzo Kishimoto of Omachi Village, Kamimichi District, Bizen Province (currently Omachi, Naka Ward, Okayama City) planted two rice plants in Mt.  Jinzo cultivated in his own rice fields are said to be the origin of Omachi rice.

The Omachi rice grown in this Takashima area can truly be called "the origin of Omachi rice". It was discovered more than 100 years ago, and as the only non-mixed rice remaining today, and continues to be strongly supported by many sake brewers and sake enthusiasts. Because of its excellent quality and only limited quantity, it is also called "One of a kind, Rare rice"

W Takashima Omachi Sake has the creamy aroma of the original sake brewing process with a hint of muscat grape. True to its Kimoto style, a sharp acidity dominates the
palate before its rich, sweet and savory flavor awakens the senses. This sake is made with the very labor-intensive Kimoto process

Must be stored in a dark, refrigerated place.

Sake Rice: Takashima Omachi
Polishing Ratio: 50% 
Alcohol by Volume: 16-17%
Volume: 720ml
Yeast W-01
SMV -2.3
Acidity +1.8
Serving Temp: Chilled