INTERVIEW

Characteristics of Okayama Sake

As a feature of sake made in Okayama Prefecture, it has been said since long ago that this sake is slightly sweet with an ‘umami’ flavour. A variety of food items including fresh seafood from the Seto Inland Sea, agricultural products, and fruit are produced in the area. In order to pair with local food items, the local people have come to like sake with a little flavour. I want to produce a deeply flavoured sake that integrates well with the meal.

About the Sake Breweries in Okayama Prefecture

As for breweries in Okayama Prefecture, there is much good quality rice such as Omachi rice and other varieties, and there is a group of highly skilled brewmasters known as Bitchu brewmasters. As for water used in sake brewing, there are three main rivers³ that provide water. Okayama Prefecture has all of the perfect conditions for making sake, and one of our goals is to be a brewery that puts Okayama Prefecture up front.

• ³ Three main rivers: the three large rivers flowing through Okayama Prefecture (Yoshii River, Asahi River, Takahashi River)

Traditional Sake Brewing

We tried Kimoto-zukuri⁴, which is an old-fashioned production method. As this was the first time for us to try this, I was worried about what kind of sake would be made; trying it, a unique acid was produced, and it had ‘umami’ flavor, and I thought it was interesting. Each year, we have a different quality of sake, and I find this interesting.

• ⁴ Kimoto-zukuri : a sake production method from the old days