Omachi, the ingredient rice, is cultivated naturally without using any agricultural chemicals or fertilizers under the guidance of Kimura who succeeded in the natural cultivation of apples for the first time in the world.
More than 90% of the popular sake rice “Omachi” is produced in the local place Okayama Prefecture.
The rice used for brewing is polished to 55%.
Although it has a rich fragrance which is typical of ginjo and the plump savory of Omachi, it has a well-rounded taste and is easy to drink overall.
Please try to compare the tastes of Miracle Sake Jummai Ginjo Asahi made from the different rices.
<Recent Awards>
IWC2014 Sake Junmai Ginjo Department Silver
Kura Master2019 Junmai Department Gold
Information of Sake
| Bland | Kiseki No Osake (Miracle Sake) Junmai Ginjo Omachi (奇跡のお酒 純米吟醸 雄町) |
| Volume | 720ml |
| Rice | Naturally cultivated rice Omachi, Kurashiki City, Okayama Prefecture (Producer: NPO Okayama Prefecture Kimura style natural cultivation executive committee) |
| Rice Polished Rate | 55% |
| Alcohol content | 14% |
| SMV | +1 |
| Acidity | 1.3 |
| Brewery | Kikuchi Sake Brewing |
| Address | Kurashiki City, Okayama pref. |
| Toji | Tou Kikuchi |
Kikuchi Sake Brewing
