Omachi | Wine Time酒在當下

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Omachi rice is called the "ancestor of sake rice" because there are more than 40 kinds of sake rice derived from it. Yamada Nishiki and Gomachi also come from Omachi's DNA and are known as It's called "Dream Rice". It is said that in the Japanese Sake Appraisal Competition in the early Showa era, only the sake brewed by "Omachi" could win the prize.

Omachi has a large rice core and a hard outer layer, so it is suitable for brewing products with a low degree of polishing. Moreover, the rice is soft and easy to absorb, so it can brew a complex "umai" (UMAI - umami) and a rich body. , deep and long aftertaste.

It is said that the discovery of this species was an accident. It is said that in the 6th year of Ansei (1859), Kishimoto Jinzo, who lived in Takashimamura Omachi, Bizen Kunjojo-gun (now Omachi, Naka-ku, Okayama City), visited the shrine. On his way back from Hakudaiyama, he found some tall and rare new varieties of rice with cool ears on the roadside, so he brought them back to Oomachi to plant them. In 1866, he named this variety of rice "Nihoncao". Later, the excellent local sake rice produced in Omachi became known to everyone, and its cultivation began to be promoted in southern Okayama Prefecture, and this sake rice also began to be named "Omachi rice".

Omachi is very difficult to grow and can grow up to more than 180 centimeters. Therefore, the ears of rice in Omachi are very heavy and easily hang to the ground. Farmers must spend a lot of time and energy to prevent the rice ears from falling. Therefore, the planting has increased greatly and farmers have decreased. Oomachi was planted. Later, many sake breweries discovered the advantages of Oomachi for making sake and encouraged farmers to plant it, and Oomachi returned to the stage of sake rice.

Daiginjo is a sake made using the "Ginjo brewing method". Winemakers need to use low-temperature fermentation methods to make it. When the temperature decreases, the speed of microbial fermentation also slows down, so it takes double the time to wait for bottles of sake to mature. Ginjo sake has a unique and delicate fruity aroma, which is called "ginjo aroma", which is why the series of wines are so popular.

And since no brewing alcohol is added during brewing, "Junmai" can be added to the label. Junmai sake will have a stronger rice aroma and a thicker body; adding brewing alcohol will dilute it a bit, making it light and refreshing. Which one you choose depends on what food it is paired with. If it is seafood or even sashimi, the latter will be more suitable. If it is something with a strong flavor such as roasted meat or fried food, it will be better paired with junmai sake.

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