Sake Brands
in Okayama

Okayama Prefecture is known as the birthplace of 'Omachi,' the root of sake rice. Omachi was discovered in Bizen Province in 1859, and about 95% of its production is in Okayama. It is the root of widely used varieties like 'Yamada Nishiki' and 'Gohyakumangoku.' In early Showa sake competitions, it was said, 'You can't win a prize without Omachi.' The Omachi Cold Spring, underground water from the Asahi River, is gentle on the tongue with a refreshing throat feel, described as pure and noble. Many breweries exist in the region where this water flows, and the fertile land provided by first-class rivers supports Okayama's brewing. The 'Bitchu Toji' is a guild born in western Okayama in the Genroku era. Their technical excellence became known nationwide after winning First Place at the first National Sake Competition in 1907. Okayama sake, woven from Omachi, Asahi River underground water, and Bitchu Toji skills, receives high praise nationwide.