Omachi is an ancient type of rice that was discovered more than 100 years ago. However, as it is not an improved breed, it is very difficult to cultivate. The grade of the rice is mainly grade 1 or 2 (which means it cannot reach the highest level of rice). As a result, it is difficult to grow the premium level of Omachi and it has been a long-standing dream of their farmers. Their efforts finally paid off in the fall of 2018. That year, only 28 bags of rice, accounting for 0.1% of the total volume of Omachi rice, were classified as the premium grade and was sold to Kiyasho Brewery and “Jikon Premium-Omachi Junmai Daiginjo” (而今 特上雄町 純米大吟醸) was released In June 2019. The Master brewer (Toji) Mr. Oonishi commented, “There was indeed pressure, but he was overjoyed by brewing with such rice for the first time in history. In order not to polish this rare rice too much, the rice polishing ratio was adjusted to 40%. You can enjoy the raw and concentrated taste of the rare rice in the sake and feel the intense while delicate acidity and smoothness in your mouth with a pleasant aftertaste.