Okayama Region
OKAYAMA, THE LAND OF THE SUN:
The Okayama region enjoys the highest sunshine levels in Japan, earning it the nickname “Land of the Sun.” This exceptional climate allows it to cultivate a wide variety of flavorful fruits and vegetables.
THE LAND OF OMACHI RICE:
This sunny climate also allows for the cultivation of cereals, particularly rice, such as Asahi and Akebono, but also a variety native to the region: Omachi. Omachi is the oldest sake rice variety in Japan. It is difficult to cultivate, and its grains are challenging for brewers to work with, which is why its cultivation nearly died out after World War II, in favor of varieties obtained by crossbreeding with Omachi, such as the famous Yamada-nishiki. But in recent years, Omachi has experienced a real boom thanks to its exceptional flavor.
A UNIQUE AND RUSTIC TASTE:
The Omachi rice variety is known for imparting rustic, umami-rich flavors to sake. Yamadanishiki rice is said to offer a delicate and clean taste to sake, while Omachi is renowned for its denser, richer character, sometimes with herbaceous notes and a more pronounced bitterness, making these sakes ideal for pairing with dishes not only from Japanese cuisine but also from Western gastronomy.
A BREWING TRADITION:
In the Okayama region, there is a group of master sake brewers known as the “Bitchū Toji,” who rose to prominence in the early 1800s. They have long been renowned throughout Japan for their exceptional craftsmanship.
The name “Bitchū Toji” refers to the western part of Okayama Prefecture, where there is a high concentration of graduates of master brewers (known as “toji” in Japanese).
In recent years, sake brewing has involved other schools, and other brewing styles have been introduced to Okayama. However, the “light but delicious” style achieved through the Bitchū Toji brewing techniques remains well-represented in the prefecture.
DISCOVER OKAYAMA SAKE
About Okayama sake
Producers in the region
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Hiroshima Region
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Kiyama Brewery
Located at the eastern end of Saga Prefecture, on Kyushu Island, Kiyama Brewery was founded at the beginning of the Meiji era by an association of landowners who decided to try brewing sake.
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Most of the 1,200 sake breweries in Japan have a long history, with many founded over a century ago. Brewers
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Sake Categories
Sake is classified into several main categories and sub-categories that inform the consumer not only about the quality of each product, but also about its character. Here, we offer a simple explanation of these categories to help you make your choice from our range of sakes.
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The Koimari Brewery
The small Koimari sake brewery was founded in 1909 by the Maeda family, who have been running the business for 11 generations now. As its name suggests, the brewery is located in the city of Imari, a port city in Western Japan famous for its colorful porcelains, highly prized in Europe since the 18th century.
The Mitsutake Brewery
Founded in 1688, The Mitsutake Brewery have a long history, and its influence in the region’s sake production is undeniable. “Innovation in Tradition”.
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Wakayama Region
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What is sake?
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Products from the region
Matsuuraichi Nankobai Umeshu Liqueur
Sachihime Tokubetsu Junmai Sake
Sake Junmai Ginjo Sachihime Dear My Princess
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