Grown in Kagawa Prefecture, "Oseto Rice" is a special variety of rice used for making sake. It is used as both kojimai (rice for making koji, the mold necessary to brew sake) and kakemai (rice added when preparing moromi, unrefined sake). When eaten as is, the slightly small grains of Oseto Rice taste dry and lack sweetness. However, because Oseto Rice is not sticky, koji mold can easily enter the grains making it perfect for producing sake. Furthermore, as Oseto Rice ripens quickly and has a large yeild at harvest time, it is an easy variety of rice to produce. Oseto Rice enjoys strong sales both inside and outside of Kagawa, as it is highly regarded by sake producers from other prefectures, such as the breweries of Hyogo Prefecture’s Nada Gogo District, or Kyoto’s Fushimi District. In order to meet this demand, efforts are continuously being made to further improve the quality and yield of Oseto Rice.
- Seasonal season
- Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Takamatsu City, Marugame City, Zentsuji City, Kannonji City, Mitoyo City, Manno Town, Kotohira Town
The characteristics of Oseto Rice make it an excellent raw material for making sake. Oseto Rice has been used in Kagawa since 1980, and even now, many breweries utilize it to make sake. One of the reasons it has been so well received is because of its good balance between quality and price. You’ll never get tired of sake produced with Oseto Rice, with its mellow aroma and fresh, clean flavor that is well suited to modern tastes.