Okuharima brewery is located in Hyogo prefecture. Hyogo prefecture is where Yamadanishiki rice first originated. Yamadanishiki rice is known as one of the best rice varieties for making Sake. Due to the availability of good rice and water, this area is well known for making good Sake. However Okuharima also believe that the relationship between the craftsmen brewers is an important factor in making good Sake.
手作りと人の和を大切にする兵庫の酒蔵です。飲めばほっとするその味はそんな蔵の理念から来るものでしょうか。定番の奥播磨シリーズ、少し上級者向けの白影泉シリーズと価格を抑えながらも得意の山廃仕込みと熟成によって深い味わいの宮の井の３つのシリーズがあります。
When was your brewery established?
1884
What is your annual output?
500 koku or 90,000 litres
Including the Tōji (Master brewer) how many brewers do you have?
6
What is your emphasis in brewing Sake?
全量純米酒
丁寧に手造り
In 100 words or less tell us what is Okuharima’s appeal?
創業より伝わる「手造りに秀でる技はなし」の家訓を守り、造るお酒全てを丁寧に手造りしています。造るお酒は全て純米酒、品評会向けの香りが目立ったお酒より、吞んで旨いと感じられる味の押しの強さ、多さが特徴です。
Which Sake, from Okuharima’s line up do you recommend?
奥播磨 純米大吟醸 伝授
How would you drink this Sake and what kinds of food does it go with?
飲み方：冷やして、またはぬる燗で。料理：香りが穏やかで繊細な味わいが特徴のため、繊細な味わいの料理とマッチします。(和食、寿司等)