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Okamura Honke

Koshikimushi, boxed koji, and squeezed in wooden bags
Brewing traditional flavors using old-fashioned methods [Okamura Honke (Shiga Prefecture)]

Rooted in Yoshida, Toyosato Town for over 170 years, brewing "Kinkame" [Okamura Honke]

Okamura Honke
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Sake with the warmth of handmade craftsmanship

In search of the perfect land for sake brewing, the first generation of the Okamura family arrived at Toyosato, a place in the northern part of Shiga Prefecture where high-quality water springs from the Suzuka Mountains and cold winds blow down from Mt. Ibuki, and is also known as a production area for high-quality Omi rice. Yoshida in town. Since then, for over 170 years, six generations have been breeding Kinki.

Inside the sake brewery, which is lined with wooden buildings from the Edo period to the Showa period, the rice is still steamed in a koshigaki (koshigaki) koshi (koshigaki) and box koji (hakokoji) is made in pairs. Sake is brewed using the old-fashioned method of bag-squeezing. Sake breweries are decreasing in number because they cannot produce large amounts of sake and it requires very hard labor, but it is said that they are able to produce high-quality sake because it is a sake-friendly brewing method.

Okamura Honke uses this method to produce a variety of types of sake, including unprocessed sake and pasteurized sake, with varying rice polishing ratios.
They are also implementing new initiatives such as setting up a gallery, hall, and tasting space within the sake brewery, and running a restaurant in a vacant private house near the brewery.

List of brands of this sake brewery

Okamura Honke

Okamura Honke

Start a business
1854
Representative stock
Kinkame Daihoshi
Address
100 Yoshida, Toyosato-cho, Inukami-gun, Shiga PrefectureOpen with Googlemap
TEL
0749-35-2538
HP
https://kin-kame.co.jp/
Opening hours
9:00 - 17:00
Closing days
Open all year round

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