EST. 1884
奥播磨
Since 1884 — 姫路市, Hyogo
Okuharima — 600 koku a year, junmai only, nothing added.
Shimomura Shuzoten, founded in 1884 in Himeji, brews under the family precept that no technique surpasses handwork. It makes junmai sake only — rice, koji and water, with no brewing alcohol or additives of any kind — at a small 600 koku a year, using only Hyogo-grown Yamada Nishiki and Hyogo Yumenishiki. Its Okuharima label is the result. A direct shop adjoins the kura, open daily.
Hyogo Yamada Nishiki, polished to 38% — 17% ABV
Hyogo Yumenishiki, polished to 60% — 15% ABV
Hyogo Yumenishiki, polished to 60% — 16% ABV
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