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Okabe Gomei Gaisha
The “Matsuzakari Junmai Daiginjo Sho” and the “Tokujo Marsuzakari Daiginjo”, sake made with utmost diligence using good quality rice and water.

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We are interviewing enterprises/organizations that are actively working in foreign exports and are member of the Ibaraki Global Business Promotion Council about their products!
We asked Mr. Okabe from Okabe Goumei Kaisha, a brewery that makes and sells sake, shochu, and liqueurs, about the company’s export products the “Matsuzakari Junmai Daiginjo Sho” and the “Tokujo Marsuzakari Daiginjo”.


【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.
It is a brewery that makes and sells sake, shochu, and liqueurs.
It produces sake using good quality water from the nearby Satogawa River as the liquid ingredient, 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 to produce sake, 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 from a wine glass”.
As an accompanying snack, we recommended having aromatic 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”.

Okabe Gomei Gaisha(おかべごうめいがいしゃ)

Name of representative
Akihiro Okabe
Head office address
2335 Ozawa-cho, Hitachiota-shi, Ibaraki Prefecture
Phone Number
0294-74-2171
URL
https://www.matsuzakari.co.jp

Please note that the content of this article is as of 2021/03/26 , and the contents of the service may have changed or the service itself may have been stopped.

HANDLING PRODUCTS

  • Tokujo Matsuzakari Daiginjo

    Made from malted rice fermented with yeast at a low temperature for a long time and matured slowly and carefully in refrigerated facilities, rich and mellow flavored Tokujo Matsuzakari Daiginjo is the finest sake of all. Best served cold or chilled.
  • Matsuzakari Junmai Daiginjo Sho

    Matsuzakari Junmai Daiginjo Sho is made from specially selected Yamada Nishiki rice and with the essence of the Matzuzakari brewing techniques. In celebration of a good harvest, we use the tobinkakoi method to carefully and tenderly squeeze unrefined sake by hand. It is a piece of art brought to you by our sake brewing specialists with the utmost care and attention. Best served cold or chilled.
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