rice paddy Okuyokawa and the bottle

Okuyokawa

Kimoto Junmai Daiginjo hiire-genshu( =pasteurized and undiluted sake)

Ultimate original sake brewed only for us by Honda Shoten brewery well known for its flagship brand "Tatsuriki".

Rice variety 100% Yamadanishiki grown in "Okutani" and "Kinkai", the most prestigious sections within the grade "A" classified Yokawa area in the Hyogo prefecture.
Rice polishing ratio35%
YeastKumamoto Kyokai No.9 Yeast (KA-4)
Degree of Japanese sake+3.7
Acidity1.2
Alcohol degree17%
OKUYOKAWA's tasting chart

720ml ¥12,000(tax-exclusive)
1800ml ¥25,000(tax-exclusive)

Message from Satoshi Kimijima - to all the NIHONSHU ( =sake) lovers

OKUYOKAWA - the most prestigious sake is born!

This project started out by asking Honda Shoten brewery, known for their famous “Tatsuriki” brand, to produce the greatest of all sake, being extremely particular in all aspects as rice field, rice, polishing method, and production procedure.

A great sake has been perfected.

We see many other premium rare sake that can cost more than ¥20,000 a bottle (720ml), but we have been receiving complements from the sake amateurs that our OKUYOKAWA exceeds in all aspects.

Please enjoy tasting this emotion at home with your family and friends !

Photo

Takeyoshi Honda, Chairman, Honda Shoten Co.,Ltd.(left) Satoshi Kimijima, President, Yokohama Kimijimaya Co., Ltd. (right)

2014 in Akitsu, Hyogo prefecture

Takeyoshi Honda, Chairman, Honda Shoten Co.,Ltd. Satoshi Kimijima, President, Yokohama Kimijimaya Co., Ltd. 2014 in Akitsu

2016 in Okuyokawa, Hyogo prefecture

Takeyoshi Honda, Chairman, Honda Shoten Co.,Ltd. Satoshi Kimijima, President, Yokohama Kimijimaya Co., Ltd. 2016 in Okuyokawa

photo on the left:2014 in Akitsu, Hyogo prefecture photo on the right:2016 in Okuyokawa, Hyogo prefecture

Highest quality in the Japanese Grand Cru area

“Okuyokawa” area is equivalent to what is known as the "Grand Cru" in the French wine production.

There is an area called "Toku-A" area in Yoshikawacho (in the Hyogo prefecture), where only limited number of national sake breweries are allowed to use. Within this "Toku-A" area, "Okutani" and "Kinkai" are qualified to be the 2 top sections, just as the famous "Montrachet" in Burgundy is known to be the best of the top.

This area is located at a high altitude and the temperature difference between day and night is more than 15 degrees. A good amount of sunlight and the limestone soil with rich mineral make it an ideal climate and condition for growing the greatest quality rice.

The altitude of "Okutani" (one of the superior sections in Okuyokawa area) is 100m higher than the neighboring fields, and it is completely protected from pollution, making it a perfect natural and healthy environment. "Kinkai" (the other superior sections) also has a good reputation with its soil best suitable for rice cultivation.

OKUYOKAWA is made with Yamadanishiki, A-ranked rice, grown in the best section of the area. The name of the sake "OKUYOKAWA", is also the old name of the village, marking it to be the best area for growing the best quality rice.

photo : Kinkai↓

Kinkai in Hyogo prefecture

photo : Okutani↓

Okutani in Hyogo prefecture

photo on the left : Kinkai, right : Okutani

Using the 160cm long “Yamadanishiki” rice

Yamadanishiki rice plant length in Yoshikawa is usually around 140cm, but those grown in Okuyokawa are much longer and are 160cm in length.

There are differences in clone of the rice variety, but the main reason for this vigorous growth is the rich soil that is treated without using chemical fertilizer, containing highly nutritious elements enabling roots of rice to grow both deeper into and higher above the ground.

As the rice grains grow in good height, there is also a good ventilation which prevents risk of pests. This area grows rice with high potential.

photo: At a sake event, Mr. Honda holding the Okuyokawa's rice plant in his hand.↓

Takeyoshi Honda, Chairman, Honda Shoten Co.,Ltd. and remarkable rice plant

photo : Exhibiting the comparison of rice plant's length. The longest one on the left is Okuyokawa!↓

Length comparision of rice plant

photo on the left : At a sake event, Mr. Honda holding the Okuyokawa's rice plant in his hand.

photo on the right : Exhibiting the comparison of rice plant's length. The longest one on the left is Okuyokawa !

Determined to produce sake with highly polished rice and "Kimoto" method

We have polished the Yamadanishiki rice to 35%, and have produced this sake with the traditional "Kimoto" method method using the Kumamoto Kyokai No.9 yeast.

The "Kimoto" method is a traditional technique that helps lactic acid develop naturally in the yeast starter.

Using a highly polished rice with the "Kimoto" method is very difficult and time consuming, but after meticulous work, an exceptional sake was made.

Brewed only in the best rice produced year

We will only use the best harvest and therefore “OKUYOKAWA” can not be produced every year.

2014 was the releasing year of this sake, but the rice quality of 2015 and 2016 was not satisfactory hence we have not produced for these years.

Please drink this sake with a special glass !

To enhance your drinking experience and appreciate the delicate nose and the after note, we would like to suggest drinking "OKUYOKAWA" with a thin glass called "Usuhari" or a Burgandy styled glass.

The incredible after flavor is what the “terroir” is all about!

"Usuhari" Riedel Daiginjo glass↓

Riedel Daiginjo glass and a close‐up picture of Okuyokawa

"Burgandy styled glass"↓

Burgundy glasse and Okuyokawa

Some comments from our customers

A higt-class sake with amazing cost performance

«After "OKUYOKAWA", there is no other sake I wish to drink. ¥12,000 does not justify the quality - too cheap! This is a great value for money»

by sake connoisseur

As good as a "Montrachet"

« I have very much appreciated the incredible quality of the "OKUYOKAWA" rice and its selected rice fields. It is just like Montrachet or Charlesmagne. Polishing rice up to 35% and made by the "Kimoto" method - simply amazing! What a prestigious and artisanal sake! »

by wine loving customer

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