Ohkura Honke

Ohkura Honke, located in Nara Prefecture, has been producing sake predominantly using the yamahai method since its founding in 1896. This traditional and time consuming method typically results in a complex and savory sake great with pairing with food, it is also dfficult to perfect to get the right balance of flavors unless it is managed by a skillful brewmaster. At its peak, it produced 6,000 koku (approx. 1,080 KL), representing the region's prominent brewing scale. However, production was halted in the fall of 2000. The current fourth-generation owner and brewmaster, Takahiko Ohkura, resumed brewing in 2003. In addition to their traditional brand "Kinko (金鼓)," they launched the limited distribution brand "Ohkura (大倉)." Aiming for a sake with a "bright acidity like sunrise," they continue to produce distinctive and unique sake.