It has long been said that to make good sake requires three things: “good rice, good water and good skills.” Okayama has all of these in abundance and the “sake of Kibi” is also mentioned in the ancient Manyoshu poetry anthology. In particular, “Omachi,” the oldest pure-bred native rice in Japan, which was discovered in this region at the end of the Edo period (1603-1868), plays an important role as a representative rice variety well-suited to sake brewing. Also, the sake brewed using the skills of the “Bicchu Toji” master brewers of Okayama, who are renowned throughout Japan, is said to have a taste that opens up particularly after maturation. It is these factors that are helping to expand the circle of “Omachists” throughout Japan, who appreciate the history of “Omachi” rice and the flavorful sake that is created here.