It has a sourness that is typical of Bodhi yeast with a lingering dryness. 1859 is the year Omachi was discovered, and it shows the spirit of the Omachi brewery.
A light nigori sake with a sour aroma and soft mouthfeel. Tsuji Honten has revived the Bodeshi yeast, which seems to be a good match with Omachi rice unique to Okayama. The next day, it was more sour.