Making the best of Omachimai rice
Local rice, local water, and large Bizen-yaki crocks made from local clay, Toshimori Shuzo pursues the ultimate local ”sake”. With the help of rice farmers, the 4th generation brewery owner 忠義（英文表記なし）Toshimori revived the ”Omachimai” breed of rice from Okayama. Omachimai has large grains and its core is also large and hard, making it suitable for ”sake” brewing.
In the late 1960’s when Toshimori wished to have Omachimai produced again in his local town of Karube, majority of ”sake” at the time was ”sanzoshu” with distilled alcohol, sweeteners such as dextrose or glucose syrup, and artificial flavoring added, resulting in a sweet and sticky ”sake”. Toshimori was determined to make ”sake” without relying on chemicals and machines, to make the most of local characteristics. He then ventured to reviving the production of Omachimai.
Referring to 500 year old methods
In the 1990’s, they began ”sake” brewing using large crocks made of Bizen-yaki. This was Toshimori’s lifelong wish. Up until the Middle Ages, ”sake” was brewed in such crocks instead of tanks. “Nowadays, majority of ”sake” is light and easy to drink, almost like water. But originally, ”sake” was flavorful and full-bodied.” This principal supports Toshimori’s challenge to produce ”sake” with a distinct character and flavor.
