We only use OMACHI Rice
Locally grown Omachi Rice is known to be the father of Yamadanishiki Rice and Gohyakumangoku rice, and it is the only pure strain of rice left in Japan. It's origins go back to 1859, when Jinzo Kishimoto of Takamuramuraomachi City brought the grain back from a temple in Daisen, Tottori Prefacture. It is said that it is impossible to win a high Sake Prize without using Omachi Sake Rice. Omachi Rice is challenging to grow organically and requires constant tending. Because of industrialization and fewer crops produced in recent years, it has become more rare and thus is often referred to as "Phantom Rice."

Omachi Spring Water
Omachi Spring has been chosen as one of the Top 100 Great Springs of Japan. It is from the Asahi River, one of three major Okayama Prefacture subteranean rivers. For many years, this subterranean spring in Omachi, Okayama city was know for serving Ikeda Shogan House. In Feudal years, the wells in Shimizu were called "Shogun Wells" and it were under the control of Ikeda Shogan House. This was true until approximately 100 years ago. Commoners rarely were afforded the opportunity to taste the Omachi Spring water. It is the perfect mild water for Sake brewing. Honoring three hundred years of tradition, we still bring this unique Omachi water to make our sake. 

The Tradition
Muromachi Sake Brewery opened in 1688, and is the oldest Sake brewery in Okayama Prefecture. We are best known for our award winning Sake lable, Sakura Muromachi. Our brands have won numerous awards throughout the world. We are dedicated to carrying on 300 years of traditional detailed preparation of Koji rice malting. Muromachi Sake is known for it's grace and character. In addition to our award winning line of traditional sake, we have been creating sake and shochu liqueur with locally grown fruit such as white peach, plum, yuzu lemon, red pepper, Momotaro Tomato, ginger, and black grapes.