Made with Pure Water from the Oki Islands
Water is one of the key elements that determines the character of Japanese sake. Oki Homare Daiginjo uses the smooth, delicate water nurtured by Oki’s natural environment as its brewing water.
Rain and mist fall over the islands’ abundant forests, are gradually stored underground, and emerge as clear spring water. This natural water contributes to the sake’s clean finish and delicate flavor, expressing the character of the Oki Islands themselves.
Yamada Nishiki Polished to 45%
The sake is made with Yamada Nishiki, a premium rice variety widely recognized for its suitability for sake brewing. The rice is polished down to 45% of its original size, creating a refined sake with a delicate flavor and little unwanted bitterness or roughness.
The brewing process also incorporates the traditional skills of Izumo Toji master brewers. Carefully monitoring the condition of the rice and the progress of fermentation, the brewers patiently guide the sake through each stage. The result is a finely balanced expression of Oki’s water, high-quality rice, and traditional craftsmanship.
A Refreshing, Fruity, and Fragrant Aroma
When poured into a glass, fresh, fruity aromas rise gently from the sake. Although the fragrance is elegant and expressive, the texture on the palate is remarkably smooth, followed by a fresh, delicate sweetness.
The sake also has a pleasant fullness that develops in the mouth. Its appeal lies not only in its refined aroma but also in the rich and satisfying flavor that gradually unfolds as you taste it.
A Clean Finish with a Harmonious Balance of Sweetness and Acidity
After the initial sweetness, a refreshing acidity emerges, leading to a crisp, dry finish. The combination of its elegant aroma, rounded flavor, and clean finish creates a well-balanced drinking experience.
Because the sweetness does not linger heavily, the sake is also well suited to enjoying with food. Paired with dishes made from the seafood and mountain produce of the Oki Islands, it offers an opportunity to experience the island’s food culture alongside its local sake.
Best Enjoyed Chilled at 10–15°C
Oki Homare Daiginjo is recommended at a temperature of around 10–15°C. Chilling the sake to this range allows its fruity aroma, delicate sweetness, and refreshing acidity to come together in a balanced way.
A Daiginjo that Expresses the Nature and Traditions of Oki
Oki Homare Daiginjo brings together the abundant natural environment that produces Oki’s pure water, high-quality Yamada Nishiki rice, and the traditional skills of Izumo Toji brewers.
Its fruity fragrance, fresh and rounded sweetness, and crisp, refreshing finish create a distinctive expression of the Oki Islands. When visiting Oki, enjoying a glass of this local sake offers a chance to experience the islands’ rich natural environment and long-standing brewing traditions through its flavor.