Name: Jikon Kimoto Akaiwa Omachi
SKU: 694fad55cd9fe926baa8c756
Price: 1080.0 HKD
Availability: InStock

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Jikon Kimoto Akaiwa Omachi

【Famous Luxury Sake Brand of Japan】
【Saketime ranking #5 in Japan】
【Limited Production, not easy to buy in Market】
【Use of the premium Omachi sake rice - Akaiwa Omachi】
【Use the Kimoto Technique to upraise the complexity】

$1200 or above order free delivery (Hong Kong) on order

Free delivery in Hong Kong with 3 bottles (or above) of sake/spirits,except Liqueur on selected categories

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【Famous Luxury Sake Brand of Japan】

【Saketime ranking #5 in Japan】

【Limited Production, not easy to buy in Market】

【Use of the premium Omachi sake rice - Akaiwa Omachi】

【Use the Kimoto Technique to upraise the complexity】

ZTJ144 - Jikon Kimoto Akaiwa Omachi 720ml

Special offer: $1080/piece

Ingredients : Rice、Koji

Rice Type: 100% Akita Omachi

Polishing Rate: 50%

Alcohol: 15% vol

Volume : 720ml

Production Date: October 2025

Brewed using the "kimoto" technique, the flavor reaches an unprecedented level. It is extremely rare and sold through a lottery system at Japanese stores! Using Akawawa Ocho from Okayama Prefecture, the kimoto process is combined with the traditional "wooden barrel" fermentation method, resulting in a smooth texture and the depth of the original. It is highly versatile, light and delicate, with a refined and full-bodied taste that is simply mesmerizing.

【Kiya Shoshu Brewery】

Founded in Mie Prefecture in 1818 (the first year of the Bunsei era), the first generation, Kuramoto Onishi Shōhachi, took over the struggling sake brewery "Hoteiya" during the late Edo period and renamed it "Kiya-sama" in honor of his past as a timber merchant. He brewed and sold sake under the brands "Takasago" and "Takaichi Masamune" in the Iga region (roughly present-day Mie Prefecture). Despite being a small brewery, it placed great emphasis on quality and focused on brewing sake.

In recent years, sales of sake have been declining, making it quite difficult for small sake breweries to operate. Onishi Yuuki, the sixth-generation successor of the brewery, originally worked for a dairy company, but in order to save the family business, he resolutely gave up his stable job and went to the "Sake Research Institute" in Hiroshima to learn sake brewing and to intern under the guidance of Mr. Toji Tajima.

In 2004, Onishi Yuuki expressed the sentiment that "in difficult times, one should not be bound by the past or the future, but cherish the present and strive to live and survive to the best of one's ability." By reviewing and optimizing its brewing process, including low-temperature fermentation and using the traditional sake bag hanging method to extract the most essential sake, the brewery created the flagship brand "Nigi-no-Kami" in 2005. After its launch, it became the representative brand of Kiya Masabuchi and was sold throughout Japan. With this passion for "the present," "Nigi-no-Kami" won the Gold Award at the 2018 National New Sake Appraisal Conference and has since become a highly sought-after product both in Japan and abroad.

Kiya Seisho Brewery brews sake using traditional methods, washing the rice in small batches multiple times and handcrafting the rice koji using No. 9 yeast, suitable for low-temperature fermentation, to achieve a perfect balance of sweetness and acidity. Daiginjo and higher-grade sake are even brewed using the "bag-hanging" method to preserve their superior quality. Furthermore, Kiya Seisho Brewery's brewing techniques utilize unique rice varieties from various regions to showcase the characteristics of those varieties! Kiya Seisho Brewery's exceptional brewing techniques have made it a highly sought-after and coveted brand. In Japan, some sake varieties are even available only through a lottery system.

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