kiwami kaori

Kiwamihijiri / Miyashita Shuzo, one of the most favorite sake brand of the famous football player and well-known sake lover , Hidetoshi Nakata, is a brewing expert of 'Omachi' sake rice located in Okayama Prefecture. Omachi, which is also known as the 'dreamlike sake rice', is very difficult to polish. Even if the rice is just polished to 40%, it can be said to have reached the technical limit. But this time, the brewery has challenged an almost impossible task - polishing rice down to 7%! The lower the polishing rate, the less miscellaneous flavors in the sake The texture and umami in the sake are suppressed, and the taste becomes more pure With the finest body and rich umami of Omachi, Junmai Daiginjo MIYASHITA ESTATE Kaori has achieved 'the ultimate umami'

'Dreamlike sake rice, Omachi'

saketora - Omachisaketora - Omachi

Omachi is the oldest sake rice in Japan, and it is also one of the top 5 beloved sake rice. Discovered 160 years ago, it is the only cultivated rice that has never been modified, and it can be called the origin of sake rice such as Yamada-Nishiki and Gohyakumangoku. Omachi is a bit wild with special umami, so it has a group of sake fans known as 'Omachi enthusiasts' (Omachist). But such an iconic sake rice is actually not that easy to produce and handle. Omachi is tall and the stalk height can reach 1.6m (Yamada-nishiki is around 1.3m) and therefore it is more difficult to overwhelm the harvest. It is also very easily felled by bad weather and pests. Moreover, in order to avoid the unevenness of the shinpaku, the use of irrigation water and fertilizers need to be meticulous. Such a kind of sake rice which need extra cares, and therefore is called as 'Dreamlike sake rice'.

Omachi - The ultimate challenge of 7% polishing rate

saketora - kiwamisaketora - kiwami

Although there are already sakes with lower polished rice than 7%, the use of Omachi sake rice is another story. Omachi rice is relatively large in shinpaku, and the grains of rice are large and brittle. It is very easy to be cracked during milling. Therefore, up to now, Omachi rice can only be milled to 40% at most usually. But Kiwamihijiri is willing to accept challenge, they adjust the most sophisticated rice milling machines, and make the rice grains themselves easier to grind, and finally succeeded in reaching an unprecedented 7%. To achieve this, a super long milling process of 400 hours is required (40% polishing rate takes 72 hours, while 20% takes 170 hours), and the amount of rice used needs to be 5-6 times that of 40%.


Challange of 7%

Saketora - Junmai Daiginjo Edo Kaijo
Saketora - Junmai Daiginjo Edo Kaijo

Compared with other sake rices, Omachi rice is easier to crack, softer and more absorbent, and it is also easier to dissolve in the mash. It is extremely difficult to grind the rice to 7%. After milling, the grains of rice are very small, and traditional machines and processes cannot be used when washing rice. In addition, it is easy to absorb water, so the water used during brewing is also extremely delicate. Overcoming many difficulties and here is the ultimate 'Junmai Daiginjo MIYASHITA ESTATE Kaori' Unprecedented rice polishing rate, creating a sense of transparency without any miscellaneous flavor, and the characteristics of Omachi sake rice are perfectly combined. The 'Ultimate Umami' was born.

Saketora - Tsukimi sake

Kiwamihijiri 7%
Junmai Daiginjo
MIYASHITA ESTATE Kaori

Refreshing aromas with the notes of fresh apple and white peach, giving an impression of opulence and elegance. An elegant sweetness spreads on the tip of the tongue, followed by a slightly sour taste that brings the overall balance. Just like small white flower blooming in the mouth. Let's enjoy the clarity and transparency brought by the 7% polished rice, and the umami of Omachi. Delicate and smooth, accompanied by the unique umami of Omachi, just like tasting a beautiful story.


Miyashita Shuzo

Established in Okayama Prefecture in 1915. Its representative brand 'Kiwamihijiri' is always a winner of the Gold Medals of International Wine Challenge and Annual Japan Sake Awards.
It also joined the 'CraftSakeWeek' event hosted by Mr. Nakata Hideyoshi in 2019 and was highly recognized.

Miyashita Shuzo

Established in Okayama Prefecture in 1915. Its representative brand 'Kiwamihijiri' is always a winner of the Gold Medals of International Wine Challenge and Annual Japan Sake Awards.
It also joined the 'CraftSakeWeek' event hosted by Mr. Nakata Hideyoshi in 2019 and was highly recognized.




Check the another sake!
Check the another sake!