Oseto 大瀬戸

Oseto Sake Rice – 大瀬戸

Sake made with Oseto is characterful and high in umami. Aromatics are restrained, and the finish is clean and crisp. Oseto is not a shuzokotekimai (sake rice), but it can produce quality sake. It’s as prized for sushi as it is for sake brewing.

Narutotai– the most well-known Oseto rice sake

Oseto is grown primarily in Kagawa, but occasionally elsewhere on Shikoku Island. Its grains are relatively small and high in protein. It makes up for the small grain size with high yields and its dry (not sticky) nature. Koji happily takes to Oseto rice. The strain is the result of a crossing of Nakei 212 and Kochikaze. It was first used for sake production around 1980. In 2019, 991 metric tons were produced, exclusively in Kagawa. This was a mix destined for the table, as well as for sakamai.

It is sometimes spelled Ohseto or Ooseto when Romanized, or in kana (おおせと) form.