Omachi

Omachi is one of the sake rice varieties (sakamai) used to brew sake, and a classic variety representing Okayama Prefecture. It has been cultivated for more than 100 years and is regarded as an ancestor of Yamada Nishiki and Gohyakumangoku. It is also said that about two-thirds of the sake rice varieties that exist today carry Omachi lineage. The variety is characterized by large grains with a large shinpaku (white starchy core) and a soft, easily dissolving texture. For this reason, it is not well suited to high polishing, but it tends to produce sake with a rich, full-bodied flavor and aroma. Sake made with Omachi in particular has a distinctive roundness and depth of flavor, and it enjoys a loyal following. Omachi is considered difficult to grow because it is long-culmed (tall-stemmed) and prone to lodging (falling over), and it is also vulnerable to pests and disease. Even so, its distinctive flavor and high quality have kept it beloved by many brewers. Omachi in Naka Ward, Okayama City, the place where the variety originated, is still known today as an important production area for this rice.