Name: Okutamba Kinshu Junmai Daiginjo
SKU: 6ae44f61d09313a6b1446892
Price: 245.0 HKD
Availability: InStock

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Okutamba Kinshu Junmai Daiginjo

【Hyogo Prefecture Yamada Nishiki × Low-Temperature Aging】
【Over 300 Years of Historical Heritage】
【Unique Brewing Techniques】

$1200 or above order free delivery (Hong Kong) on order

Free delivery in Hong Kong with 3 bottles (or above) of sake/spirits,except Liqueur on selected categories

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【Hyogo Prefecture Yamada Nishiki × Low-Temperature Aging】

【Over 300 Years of Historical Heritage】

【Unique Brewing Techniques】

ZJ327 - Okutamba Kinshu Junmai Daiginjo 720ml

Price: $245/bottle

Raw materials: Yamada Nishiki rice

Rice polishing ratio: 60%

Alcohol content: 16%

Brewing date: August 2026

Volume: 720ml

Tasting Notes

Upon opening, the bottle releases subtle aromas of autumnal flowers and fruits, such as ripe pear and honeysuckle, accompanied by a mellow and elegant rice fragrance. The initial taste reveals the characteristic richness and complexity of Seibou sake, followed by a gentle, spreading sweet and savory flavor of Yamada Nishiki. Low-temperature aging contributes to a smooth and rounded mouthfeel, with a long and delicate finish.

Food Pairing

Highly recommended for pairing with seasonal autumn ingredients! For example, grilled saury, hairy crab, Japanese skewers, or even richly seasoned Chinese stews. Seibou's tangy and savory notes enhance the freshness.

Autumn is the perfect time to savor "autumn sake" (ひやおろし)! After a summer of low-temperature aging, the sake achieves an exceptionally smooth and full-bodied flavor.

Today, we're introducing a seasonal limited-edition sake from Hyogo Prefecture, an absolute must-try for those seeking complexity and umami!

【Over 300 Years of Historical Heritage】

Yamana Brewery, a 300-year-old sake brewing family in Hyogo Prefecture (founded in 1716)

【A Brewery Family with a Sengoku Lineage】 The founding family of Yamana Brewery boasts a distinguished history, tracing back to the lineage of Yamana Sōzen, a renowned general who sparked the Ōnin War in Kyoto during the Muromachi period. After family struggles and migrations, the family finally settled in Ueda, Ichijima-chō (present-day Ichijima-chō) in 1716. This area has long been renowned for its high-quality Kanda rice-growing environment, and the Yamana family has made their living brewing sake here for generations. The brewery brand was called "Chitose" during the Edo period, changed to "Bantose" during the Meiji Restoration, and officially renamed "Okutanba," a representative brand of sake now popular in Japan, after three centuries of unwavering dedication to brewing.

【Unique Brewing Techniques】

[The Ultimate Dedication of a Craftsman: Barrel Brewing and Hand-Pressing] Yamana Shuzo still preserves the extremely rare "barrel brewing" tradition that has been passed down in Japan since ancient times. They meticulously select top-quality sake rice from Hyogo Prefecture and refine it according to the characteristics of each variety. The sake is carefully handcrafted by the renowned "Tanba Toji" family, and immediately after pressing, it is thoroughly aged in a low-temperature environment. Its greatest characteristic lies in the blending of natural fermentation bacteria, accumulated over 300 years and living within the brewery, which gives the sake a silky smooth texture and a rich, complex flavor with remarkable layers.

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In-house delivery (1-3 working days)
Tsuen Wan Self Pick-up (plz contact our sales team via WhatsApp before order )

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Okutamba Kinshu Junmai Daiginjo

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