Are you an "Omachists” ? Discover the unique character of Omachi rice through three different regions of Japan in our Omachi Terroir Pack.

Although each sake is brewed with the same heirloom rice variety — Omachi — the climate, water, soil, and local brewing philosophy of each region create remarkably different expressions in the glass. This curated mixed pack features Omachi-grown sake from Fukushima, Tochigi, and Okayama, the birthplace of Omachi rice itself.

Niidahonke Odayaka Junmai Ginjo Omachi - Made with organically cultivated “Omachi” rice grown by Koichi Nemoto in the Odaka district of Fukushima Prefecture.

Omachi is the original heirloom strain behind many famous sake rice varieties such as Yamada Nishiki and Gohyakumangoku. Highly regarded among sake enthusiasts, devoted fans of Omachi are even known as “Omachists.”

Originally from Okayama Prefecture, Omachi is notoriously difficult to cultivate, especially in the Tohoku region with its very different climate. However, following the Great East Japan Earthquake, cultivation began as part of an effort to support farmers struggling with reputational damage and recovery challenges. This became Fukushima’s first organically grown Omachi rice.

Created as part of a brewery mission to protect local rice fields and support organic farmers within Fukushima, this new “Odayaka” brand is made exclusively with locally sourced ingredients from the prefecture.

This sake embodies the resilience, cooperation, and pioneering spirit of people moving forward together despite adversity.

Omachi rice from Fukushima

Senkin Retro Hiire - “Retro” celebrates the charm of the past, evoking nostalgia for the good old days. Made with Omachi rice, this sake is light and smooth, with a delicate hint of natural effervescence. Fresh acidity gradually emerges, bringing balance and vibrancy, while the finish is clean and elegant, leaving a gentle citrus note that lingers.

Rebranding since 2007, Senkin is now focused on quality, sustainability, and agriculture. Due to the impact of climate change on rice harvests and the shift toward organic rice cultivation, production volumes will be reduced.

This transformation is guided by three pillars—agriculture, technique, and ideology—and is called “Edo-gaeri” (return to Edo). The concept aims to reconnect with traditional values while adapting to modern environmental realities. *Please note that Omachi is used for the kake rice, while Yamada Nishiki is used for the koji rice.

Omachi rice from Tochigi 

Yamagata Masamune Junmai Ginjo Omachi - A must-try flagship sake: Yamagata Masamune “Omachi”! Made with Omachi rice — polished to 50%, this is a signature expression of Yamagata Masamune.

Fifth-generation brewery owner Mitobe-san is himself a passionate fan of Omachi, and it is the rice variety he works with most skillfully. The moment it touches your palate, rich rice umami and Omachi’s distinctive fruity ginjo aroma gently unfold.

The finish carries the crisp, clean sharpness unique to Yamagata Masamune, leaving a pleasant lingering aftertaste that naturally invites another sip.

Omachi rice from Okayama