Join us to learn about the very first sake rice varietal, the grandaddy of them all: Omachi. Whether you are already a professed Omachi lover or brand new to the world of sake, this evening class will be a great introduction to the impact rice can have on a sake.
Omachi is the rice that started it all: discovered by a farmer growing wild in southern Japan in 1859, this iconic sake rice varietal is an ancestor to most of the 100+ sake-specific rice varieties existing in Japan today. Notoriously difficult to grow and just as hard to brew sake with, the farmers and brewers championing this temperamental rice are incredibly passionate about it. Famous for its green, herbaceous character, Omachi is a secret weapon for food pairing challenges like asparagus, bitter greens and artichokes where wines can struggle. It has a cult following in Japan and abroad, with self-styled “Omachist” superfans seeking the varietal out
above all others. Join us for a deep-dive into the fascinating story of this rice and the incredible sake it makes!
This class is suitable for all levels, from sake newcomers to those who are currently studying or have already completed WSET or other sake credential courses and want to hone their tasting skills and go in-depth into this fascinating varietal.
During the class you will taste six premium Omachi sake across a range of styles, accompanied by fine cheeses and nibbles. Tasting sheets with production notes and a Powerpoint presentation covering history, growing characteristics, flavour profile, famous production regions (and more!) will be provided.
Sake on tasting:
- Gozenshu 1859 Junmai Bodaimoto - Tsuji Honten, Okayama
- Kuheiji Sauvage Junmai Daiginjo - Banjo Jozo, Aichi
- Choryo Tokubetsu Junmai Takashima Omachi - Choryo Shuzo, Nara
- Yamagata Masamune Akaiwa Omachi Junmai Ginjo - Mitobe Shuzo, Yamagata
- Jujiasahi Kimoto Junmai Kagamigusa Kairyo Omachi - Juji Asahi Shuzo, Shimane
- Tama no Hikari Junmai Daiginjo Bizen Omachi - Tama no Hikari Shuzo, Kyoto
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