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Cultivation and sake brewing are both difficult, but Omachi is an important basis to good sake. By insisting on this rare rice, the brew master is able to fully utilize the master skills of Bitchu-style sake production. The result is a broad, mild sake with umami flavours that is unique to Omachi rice sake.
Especially nice as a sake served with meals, it pairs excellently with a variety of dishes. Light, white fleshed fish dishes are a given, but this sake also matches oily blue-backed fish and seasoned meat dishes; it is a fine product that can be enjoyed at a variety of temperatures, chilled or warmed.