Won the gold medal 14 times in a row at the National New Sake Tasting Competition

Oku no Matsu Sake Brewery continues the lineage of the 1716th generation Ihei, who was praised as "Ihei's Ginjo Brewery," and continues to inherit the techniques honed by successive generations of master brewers. It is a long-established sake brewery with a history of over 300 years since its founding in XNUMX in Nihonmatsu, Fukushima Prefecture. Its representative brand, "Oku no Matsu," was named after the "oku" (depth) and "matsu" (pine) characters of Oshu Nihonmatsu, with pride as a famous sake from Tohoku and Fukushima.

Located at the foot of Mount Adatara, this area has a large difference in temperature between day and night, making it an ideal environment for growing high-quality sake rice. Taking advantage of this blessed climate, the area has been working hard to brew sake while constantly evolving its traditional techniques. Brewed using Echigo and Nanbu techniques, the easy-to-drink sake has a deep flavor and won the gold medal for the 2023th consecutive time at the 14 National New Sake Tasting Competition, and has also received high praise at tasting competitions around the country.

Rice is polished in-house

Okunomatsu Sake Brewery's sake is born from meticulous attention to detail, most notably their careful selection of ingredients and brewing process.

The brewery has a rice mill attached to it, where 100% of the carefully selected rice suitable for sake brewing is polished in-house. Highly polished rice is achieved by polishing the rice to its original form. The brewery uses clear underground water from Mt. Adatara, which is meltwater that has seeped deep into the earth's layers and been filtered for over 40 years. This water contains a good balance of minerals and is of ideal quality for sake brewing, which supports the quality of Oku-no-Matsu's sake. The brewery secures an abundant supply of water from a 100m-deep artesian well.
They use a variety of yeast depending on the type of sake they are brewing, including yeast that has been cultivated in the brewery for many years and that has been indigenous to the brewery for many years.

The bottling process, which is the final step in the brewing process, is also noteworthy. The clean room, designed based on strict hygiene control standards, is equipped with the latest pasteurizers (post-bottling sterilization systems), making it possible to pasteurize the sake on the bottling line (a heat sterilization process to extend the shelf life of the sake). By strictly controlling the temperature during the pasteurization process, the company has been able to further improve the quality of the sake while retaining the rich flavor and individuality of the original sake.

Attention to detail in caps and bottles

Their commitment is not limited to the taste of the sake. It also extends to the caps and bottles that are worthy of the quality they promise. They worked with a cap manufacturer to develop the "Deluxe Crown Cap," which can withstand the internal pressure of the pasteurizer during pasteurization.
In addition, the bottle, which is based on the "on the table" concept, is easy to hold and pour from, and its simple yet stylish design will add a touch of elegance to your dining table.

The meticulous attention to detail in everything from the selection of ingredients to the brewing process and final packaging is what supports the high quality and acclaim of Oku no Matsu Sake Brewery's sake.

While based on more than 300 years of history and trust, Okunomatsu Sake Brewery never rests on its laurels; instead, it continues to challenge itself with new sake brewing techniques, skillfully maintaining a balance between tradition and innovation.