ゆーまん
The "Omachi Trilogy" series has been exploring the charms and possibilities of Omachi from various angles. This third season of the series is the simplest and most essential form of sake, made in three different "regions of origin".
Omachi is famous in Okayama, but at Gozenshu, we are even more particular about the area where it is produced. This time, "Maniwa," "Seto," and "Takashima" were selected from these regions. While we have prepared the basic specifications such as rice polishing ratio and yeast used for each of the three production areas, we have tried to "let the rice do the brewing rather than aiming for the sake". By reflecting the characteristics of the rice from the soil to the fermentation process, you can feel the individuality of the rice itself. We hope that you will compare the wines and see the difference between them.
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