EST. 1716
奥の松
Since 1716 — 二本松市, Fukushima
Three centuries in Nihonmatsu, brewing with snowmelt off Mount Adatara — refined ginjo built on old technique and modern quality control.
Okunomatsu has brewed in Nihonmatsu, Fukushima since 1716, drawing its water from snowmelt that filters down through Mount Adatara. Over three centuries the house has paired traditional craft with modern quality-control science, building a reputation for refined ginjo — sake fermented slow and cold for a fragrant, delicate style — that has reached competitions overseas. Its Kinnojo Daiginjo took gold in the Junmai Daiginjo category at the 2016 International Wine Challenge.
Junmai Daiginjo — nihonshu-do -2, acidity 1.7, 15% ABV
Daiginjo — gold, Junmai Daiginjo category, 2016 International Wine Challenge
Junmai Daiginjo sparkling — bottle-fermented
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Source: https://www.okunomatsu.co.jp/