【MOVIE】Okabe Gomei Gaisha “Matsuzakari Junmai Daiginjo Sho” and “Tokujo Marsuzakari Daiginjo”

Okabe Goumei Kaisha

Representative of Okabe Goumei Kaisha

Okabe Goumei Kaisha was founded in 1875.
They are a brewery that makes and sells sake, shochu, and liqueurs.
They produce sake by using good quality water from the nearby Satogawa River, as well as traditional techniques.

The “Matsuzakari Junmai Daiginjo Sho” and the “Tokujo Marsuzakari Daiginjo”

The "Matsuzakari Junmai Daiginjo Sho” and the “Tokujo Marsuzakari Daiginjo”

The representative brand of Okabe Unlimited Partnership is the “Matsuzakari”. This brand has the highest influence among the brewery’s products and has won 12 gold prizes and 4 other prizes at the Annual Japan Sake Awards since 1998.
Among the Matsuzakari brand, we recommend the “Matsuzakari Junmai Daiginjo ‘Sho’”, which is an artisanal product that captures the essence of brewing techniques, as well as the “Tokujo Matsuzakari Daiginjo”, which is carefully matured in refrigerated storage.

Sake Production with Utmost Diligence

We use Yamada Nishiki (Japan’s most famous brewers’ rice produced in Hyogo Prefecture) as an ingredient.
The rice is first submerged in water taken from the nearby Satogawa river which is good in quality, low in iron, and perfect for sake production. Then the rice is steamed in the water, malted, fermented, pressed, and finally stored.
Mr. Okabe states: “Sake is a living thing, so we avoid compromises and carry out sake production with utmost diligence”.

Matsuzakari Junmai Daiginjo Sho

Matsuzakari Junmai Daiginjo Sho

The “Matsuzakari Junmai Daiginjo Sho” is splendid and its distinctive characteristics lie in its fruity aroma, and its light kick of a refined, faint sweetness.
Mr. Okabe states: “You will be able to enjoy its aroma even more if you cool it to be between 5℃～15℃, and drink it using a wine glass”.
As an accompanying snack, we recommended having a fragrant and savory grilled chicken.

Tokujo Marsuzakari Daiginjo

Tokujo Marsuzakari Daiginjo

The “Tokujo Matsuzakari Daiginjo” is a daiginjo that is matured for a year at low temperatures, and is the rich and mellow pinnacle of sake.
It is also recommended to drink this when it is cooled to be between 5℃～15℃ and with a wineglass.
Dishes rich in flavor such a beef and oyster stir-fry go great with this sake because it brings out the depth of the flavors.

Please feel free to contact us as we have various types of sake finished with traditional techniques including “Matsuzakari No Umezakari” which is plum wine/brown sugar plum wine, and “Strawberry Sake”.