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.