Okayama prefecture
＼ Two events that thoroughly pursue the charm of Omachi and local sake, which originated in Okayama / “Okayama Brewery Grand
Gathering”, where 14 sake breweries from Okayama gathered together, and “The 15th Omachi Summit”, where 125 sake breweries / 221 items were presented. Announcing the top prize for submission!
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On September 3, 2024 (Tuesday) at the Keio Plaza Hotel in Shinjuku, we will hold a tasting event “Okayama Brewery Collection” featuring 14 breweries in Okayama Prefecture, and the “15th Omachi Brewery” event where sake brewed in Omachi will gather from all over the country. The Omachi Summit was held, and at the Omachi Summit Appraisal, the selected honorable mention and top award winning sakes were announced. [Image 1
The sake rice “Omachi”, which accounts for about 95% of the production in Okayama Prefecture, was discovered in 1859 (Ansei 6) by a farmer in Omachi, Takashima Village, Kamimichi District, Bizen Province (present-day Omachi, Naka Ward, Okayama City). It is called the phantom sake rice because it is difficult to cultivate and production decreased dramatically at one point. Thanks to persistent demand from sake breweries, production has recovered once again, and it has recently become so popular that a fan base of Omachi sake enthusiasts has appeared. Sake rice that has been cultivated almost continuously for over 150 years and remains pure without cross-breeding is rare in Japan, and “Yamada Nishiki” and “Gohyakumangoku” are varieties that inherited the bloodline of “Omachi.” It has become.
The “Okayama Brewery Great Gathering” will be held for the third time this year, with the theme of “Thinking about the appeal of Omachi’s sake from the perspective of rice production.” A talk session was held with Yukiko Horiuchi, brewer brewer Keizo Ishigo of Juhachimori Sake Brewery, Maiko Tsuji of Tsujihonten, and Rakusho of Rakushu Brewery. Afterwards, a tasting event was held by 14 breweries in Okayama Prefecture, where approximately 200 people from the liquor distribution industry and restaurants enjoyed Okayama’s sake while listening to explanations from the brewers and exchanging information. Also, at the Omachi Summit, the first section will be a sake gathering limited to people in the alcohol industry, including people involved in alcohol sales and brewing, as well as restaurants. In the second part, Mr. Hitoshi Utsunomiya, director of the Japan Sake Makers’ Association, who served as the chairman of the judging committee, gave a presentation/commentary on the evaluation and Nishiazabu EUREKA! A lecture was held with the participation of owner Marie Chiba. The third part, the tasting party, included greetings from the sake breweries and producers who won honors awards, and participants were able to enjoy a variety of Omachi breweries, including 221 items from 125 breweries that were submitted to the judging panel. They enjoyed the taste and deepened their friendship. The 15th Omachi Summit had a total of 1,000 participants, more than last year, and the event ended with great success.
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Comments from Jury Chairman Hitoshi Utsunomiya
It’s been three years since we started judging, and we’re starting to see some fresher sake than before. Also, in recent years, I feel that great sake has emerged from Kimoto and Yamahai.
Omachi is a rice that blooms in late August. It has the property of being extremely soluble, and has become known as a rice that is particularly suitable for making sake, such as Kimoto and Yamahai, which require a long cultivation period at low temperatures. All the members of the judging committee are very happy to see that some of the sakes are showing their true potential. We hope you enjoy our award-winning sake, which has a beautiful taste.
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(Mr. Hitoshi Utsunomiya, chairman of the judging committee)
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The top prize winners were (from left) Yuto, Nobo:, and Nabeshima.