Seikyō Junmai Omachi

Seikyō Junmai Omachi (誠鏡 純米雄町) is made only from Omachi rice, polished to 65%, and brewed with K1601 yeast. Omachi was first discovered in 1859 during the late Edo period and is the oldest sake rice still in use today, as well as the only remaining original strain. Its large grains and soft core make it challenging to grow and brew, but it is known for giving sake depth and richness. The brewery sources Bizen Omachi through contract cultivation in two locations within the prefecture.

This expression is one of two Omachi-based releases from the brewery, alongside a junmai ginjō. The junmai version keeps the aroma restrained and focuses on the rice's deep umami, resulting in a soft, rounded profile. It is slightly dry in style, with a sake meter value of +5 and acidity of 1.4. The alcohol content is 15.4%. It can be enjoyed chilled, at room temperature, or gently warmed, while higher temperatures are less suitable. This sake is a good choice for those who are fond of Omachi rice's character.

Nakao Shuzō was established in 1871 in Takehara on the picturesque Seto Inland Sea under the name 'Hiroshimaya' (廣島屋). In 1927, the brewery began developing its own yeast under the guidance of agricultural chemist and microbiologist Sakaguchi Kinichiro (坂口謹一). Fourteen years of experiments on more than 2,000 yeast varieties later, Nakao Kiyoma, the fourth-generation owner, finally found a yeast variety that released an extraordinary bouquet (ginjoka): it had powerful alcohol fermentation capabilities and refreshing acidity. Kiyoma had discovered the miracle apple yeast. In 1948, Nakao Shuzō was chosen to provide the sake for the Imperial Household New Year Celebration. In 1974, 'Maboroshi'-branded sake made with apple yeast was launched (for the then-astronomical price of JPY 8,000 for a 1,800ml bottle) and presented to the Imperial Household.

The brewery's logo on the right says 'Seikyō' (誠鏡), the signature Seikyo brand of Nakao Shuzō. Seikyō means "true mirror" and reflects the founder's wish that "sake poured into a cup may be like a mirror, with its quality revealing the sincerity in our brewers' hearts as they devote themselves to sake brewing."