Nara, Japan

Although this brewery itself is relatively new, celebrating their 120th anniversary in 2018, Okura Honke exclusively practices the traditional Yamahai or Bodaimoto methods of production, adding two to four weeks of labor and cultivation to  the  sake making process. They use only locally grown rice and regularly produce a lively, unique and flavourful sake that truly displays the diversity of sake.

Tokubetsu Junmai Yamahai