日本酒を語る

Talk about sake

2017.11.28

Knowledge

“Omachi”-The Story of Revived Sake Brewing Rice, part2

Mr. Toshimori was instantly attracted by Omachi. On the day he encountered Omachi, he got strongly motivated to brew sake using the rice, and decided to ask rice farmers to grow it. He recalls that, for the first year, he visited every farmer to ask for cropping of Omachi, though only three out of 25 farmers accepted his offer. He purchased the harvested rice and started brewing sake with Omachi. Soon, he was convinced of high quality of Karube’s Omachi as sake brewing rice. As he patiently went on persuading farmers and agricultural cooperatives about Omachi, the number of farmers who grew Omachi gradually increased. Getting more confident, Toshimori Shuzo ensured income of farmers, which helped rapidly gain more number of farmers growing the rice. It was the beginning of a full operation of cultivating Omachi. In 1982, the Good-Quality Rice Promotion Conference was launched. The legendary Omachi succeeded in the revival. Omachi grown in Karube is named “Akaiwaomachi Rice®”. As a result of such efforts, Omachi came to be widely appreciated and cultivated all around Okayama. Mr. Toshimori says, “So to speak, the birth parent is Omachi (Village) and the foster parent is Karube (Village).”

Toshimori Tadayoshi, President of Toshimori Sake Brewing
Toshimori Tadayoshi, President of Toshimori Sake Brewing