OKUNOMATSU'S SELECTED BRANDS

OKUNOMATSU Tokubetsu Junmaishu

In sake production, the most vital element is the koji mould which breaks down starch into fermentable sugar. This incomparable sake is made by combining koji and yeast specially produced by Okunomatsu with local water and rice. Traditional techniques fuse with new pasteurising techniques which seal in the sake's flavour and fragrance and further improve the quality. This junmaishu won the 28th Annual Japanese Sake Contest, the Japanese Sake Grand Prize and the Gold Medal at the 2002-2005 USA National Sake Competition hosted by the International Sake Association.

OKUNOMATSU Kioke-jikomi Junmaishu

This sake is brewed in wooden tubs, which give it a delicate, sweet woodland fragrance. As temperature must be controlled and the tubs must be rigorously cleaned, this method of brewing is extremely labour intensive when compared to more modern brewing in steel containers. The results can be tasted though, in the distinctive warm, barky flavour of the sake. This sake won silver in the 2004-2005 International Wine & Spirit Competition held in Surrey, England, making it the highest placed Japanese sake. It was also awarded gold by the 2005 European Monde Selection.

OKUNOMATSU All Rice Ginjo

Most (92%) sake produced in Japan is not pure rice sake (junmaishu), but has distilled alcohol added, which is usually made using a continuous distillation process, and is not rice-based. With Okunomatsu All Rice Ginjo, however, junmaishu is distilled at low temperatures to produce a spirit with an alcohol content of 46%, which is then added to the sake. It is a completely new kind of sake, created to be the perfect partner to Japanese cuisine. Winner of the 2005 Gold Medal at the USA National Sake Competition held by the International Sake Association.