Our Sake BREWED FROM OMACHI

Karube-grown Omachi polished without reserve — the brewery's highest expression. Depth and weight from the rice, wrapped in a clear, lifted aroma. Recognised at international competitions.

Omachi polished to 40%. The bottle everything else is measured against. The umami that opens across the palate is what this rice, and no other, gives. If it is your first Akaiwa Omachi, start here.

The newest Akaiwa Omachi, added in 2025. Polished to 50%, generous in flavour, and it changes with temperature — chilled, or gently warmed.

Arabashiri is the free-run sake that flows first from the press, taken without pressure. Bright and unguarded.

Akaiwa Omachi without the heat. Bottled unpasteurised, so the rice arrives fresh and direct. Dry and clean.

The brewery's everyday junmai ginjo, awarded Gold at Kura Master in France. Restrained on the nose, long and quiet through the finish.

Good chilled, good warm. Umami and acidity in the balance that keeps a bottle open all evening.

Made the Edo-period way, with the lactic bacteria and yeast that live in the brewery, over twice the usual time. Deep, with a clean finish.

The name means "behind the times". A yamahai junmai ginjo: bright natural acidity against the sweetness and umami of Omachi. Old technique, pointed forward.

The house junmai. Umami and acidity in proportion, made to sit beside food. Chilled or warm.

Dry and clean, with the rice still present. For the evening table.

Akaiwa Omachi junmai daiginjo in the brewery's old bottle and label, as they were kept.

Named for the black castle of Okayama. A junmai ginjo sold only in the prefecture, in a gift box.

A futsushu brewed junmai-style from Omachi grown in the brewery's own paddies. Made in small quantity.

The first drop of the year. A new junmai ginjo shiboritate, released as winter begins.

The season's first pressing, bottled unfiltered and unpasteurised. Fresh and lively, available only in winter.

Junmai pressed and bottled without pasteurisation, carrying the texture of the fresh mash.

Akaiwa means "red rock". This is Akaiwa Omachi junmai daiginjo under the label we use outside Japan.

Made with lemons our neighbours are proud of. Just our sake, Setouchi lemons and sugar. Chilled, neat, or on the rocks; with soda, the lemon comes forward. Poured over crushed ice it turns into something close to a granita. And for the curious: espresso, Lemon Sake and soda, the way you'd build an espresso tonic.