- Asahikawa
Otokoyama Co., Ltd.
Bringing the world top-of-the-line sake made by centuries-old techniques
Otokoyama’s traditional brewing method originated in Itami, Osaka and was favored by members of Shogunate families in the Edo period (1603-1867).
The brewery still uses the same traditions and equipment that were used three and a half centuries ago.
The secret behind the delicious taste of Otokoyama’s products is the freezing temperatures of Asahikawa and the melted snow from the Daisetsuzan mountains that has accumulated as pure groundwater. Asahikawa’s climate creates the perfect conditions for brewing sake, and the result is top-of-the-line products that have been exported overseas, won the gold prize at many sake competitions and received rave reviews from around the world.
Yukimizuki Junmai Daiginjo
¥3,520
Alcohol content (%): 16
Rice: Suisei (Hokkaido-grown rice)
Rice-polishing ratio (%): 40
Sake meter value (+-): -1
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Delicious talk
from Rui Yamata's
Yukimizuki Junmai Daiginjo
Like a proprietress in a Japanese pub who knows what you want without you saying a word
Just look at that white bottle. It was designed to evoke an image of the beautiful snow that covers Hokkaido in winter. When I look at it, I picture the proprietress in the pub where I'm a regular, standing at the counter in a lovely white kimono.
This sake has a mellow mouthfeel with a hint of citrus in the aroma and just a touch of sweetness. There's a refreshing aftertaste.
I could get hooked on this.
It's so versatile—you can enjoy it before, during or after meals, any time of day.
I want to drink this with one of the handmade snacks the proprietress serves, with nameko mushrooms topped with grated daikon radish and seasoned with ponzu sauce.
Head of Publicity Department, Pashuport