Kayoshi Special Junmai Sake
In Heisei 1, Mr. Mitsuichi Kihara, proprietor of Kihara Sake Shop in Shusenji, was driven by the desire to “revive Omachi rice in Itoshima and use it to brew delicious sake.” Using a handful of Omachi rice—a variety suitable for sake brewing—sent to him by the Okayama Agricultural Experiment Station as seed rice, he cultivated it in his own rice fields. The following year, that seed rice yielded one bō, and in Heisei 3, he was finally able to harvest 33 bō of Omachi rice.
This Omachi rice served as the base for the current Kaya Junmai Daiginjo “Kin-Kaya” and Kaya Tokubetsu Junmai “Kuro-Kaya.”
- Suggested Retail Price
-
1,550 yen (tax included) / 720 ml
3,100 yen (tax included) / 1,800 ml
- Alcohol
- 16 degrees
- Sake Meter Value
- +1 to +2
- Rice Varieties
- 100% Omachi
- Rice Polishing Ratio
- 60%
- Ingredients
- Rice (domestic) · Rice koji (made from domestic rice)
- Shipment Date
- Year-round
- How to Drink It
- Room Temperature, Chilled Sake, Lukewarm Sake, Warm Sake