Otokoyama

The foundation of Otokoyama Shuzo, a Japanese company specialising in the production of highly territorial sake, dates back to 1789, in the Kansei era, at the height of the Edo period. The sakagura is located in Yamagata, a city in the prefecture of the same name located about 400 kilometres north of the capital Tokyo. The foundation of Otokoyama Shuzo's production vision is to produce sake of the highest quality by making the most of available natural resources such as rice, water and air. To realise this goal, the sakagura makes use of the long tradition behind it and the people who work there, currently led with wisdom by President Gisuke Ohara.

To emphasise the character of the area, Otokoyama Shuzo sake is brewed from local rice, particularly the Miyama Nishiki and Dewa Sansan varieties. The former is a variety characterised by a large grain, particularly suitable for cultivation in cold climates. Dewa Sansan rice also has a large grain and, moreover, this variety is intimately linked to the Yamagata prefecture, where it is the most widely grown rice. The water is also local and comes from underground streams over 100 metres deep, fed by the cold springs of the Zao Mountains. It is hard water, particularly rich in minerals, a factor that favours the production of dry, refreshing sake. Another important factor in determining the quality of sake from Otokoyama Shuzo is the air, which is fresh and clear. The rice is processed with great care and respect at every stage, from the husking operation to the complex fermentation process, which is entrusted to the Koji fungus, lactic acid bacteria and yeasts. Once fermentation is complete, the fermented rice is pressed in order to separate the solid and liquid components, with the latter finally being bottled.

Otokoyama Shuzo sake stands out for its lively yet refined personality, as well as its dry flavour, which is very characteristic of the area. The sakagura labels have also won numerous awards over time, demonstrating the high standard of quality that characterises the production.