Ōsakazuki Okegojūsangō Tokubetsu Junmaigenshu

Ōsakazuki Tokubetsu Junmai Genshu "Tank No. 53" (大盃 特別純米原酒 桶五十三号) is a seasonal Junmaigenshu from Makino Shuzō in Kurabuchi, Takasaki, Gunma. The brewery selects what it considers the best-conditioned junmai sake of the latter half of the brewing year and stores it undiluted in thermal tank No. 53, from which the sake takes its name. Tank No. 53 has become associated with the brewery's seasonal autumn releases and has received repeated recognition at the Kantō-Shin'etsu Regional Taxation Bureau Sake Awards in the junmai category.

The sake is made with Miyamanishiki (美山錦) and Tamanae (玉苗) rice polished to 60%. Some releases also list Gingin'ga (吟ぎんが) as part of the blend. It is pasteurised and stored at low temperature before release. The profile is soft and full, with aromas reminiscent of banana, melon, and grapes. As an undiluted sake (原酒 genshu), it retains a firm structure and noticeable acidity, balanced by rounded sweetness and broad rice flavour. It can be enjoyed at room temperature (常温) or lightly chilled.

Makino Shuzō was founded in 1690 (Genroku 3) and is regarded as the oldest sake brewery in Gunma Prefecture. The brewery was established in Kurabuchi, west of Mount Haruna, an area known for its abundant natural water sources.

The brewery's main brand is Ōsakazuki (大盃). Over more than 330 years, Makino Shuzō has continued to produce sake using traditional brewing methods while also developing newer products, including whisky under the Kurabuchi Distillery label.

Makino Shuzō is particularly associated with the use of soft mountain water from the Haruna area and with long-established brewing techniques rooted in Gunma's local sake culture. The brewery has also received numerous awards at national sake competitions in Japan.