Sake specs
- Prefecture
- Kanagawa (神奈川)
- Rice type
- Domestic rice (国産米)
- Polishing rate (semaibuai)
- 60%
- Alcohol content
- 15%
- SMV
- +3
- Acidity
- 1.7
Oyatakashi Zansō Hōrai Tokubetsu Junmai Blue Label (残草蓬莱 特別純米) is made of rice grown in Kanagawa Prefecture milled to 60%. It is dry and has a soft acidity. When heated, it displays a strong flavour and just the right amount of sweetness, making it a bottle to enjoy all year round.
About the brewery
- Brewery
- Ōyatakashi Shuzō
- Name in Japanese
- 大矢孝酒造
- Address
- 521 Tashiro, Aikawa-cho, Aiko-gun, Kanagawa 243-0306
- Phone
- 046-281-0028
- Website
大矢孝酒造 | 神奈川の愛川町の全量純米蔵
大矢孝酒造では、2008年から蔵で醸す全ての酒を醸造アルコールを添加しないで造る「純米酒」のみに切り替え、全量純米蔵へとシフトしました。 気取らずに毎日飲めて、食事をよりいっそう楽しめる…そんなお酒を造ることを目標に、生酛造りの「昇龍蓬莱」と速醸造りの「残草蓬莱」を造っています。
oyatakashi-shuzo.com
The origins of Ōyatakashi Brewery date back to the Battle of Mimasetōge (三増峠の戦い) in 1569, when Takeda Shingen of Kai and Hōjō Ujiyasu of Odawara fought in the village of Aikawa, where the brewery is now located. The first-generation Ōya was a cavalry commander of the Hōjō forces but quit the samurai profession after the battle, serving as a feudal lord for several generations. Later, he acquired brewing shares from a brewer in the town of Ōiso, in present-day Kanagawa Prefecture, and established a brewing business, the origin of Ōyatakashi.
Ōya Shunsuke (大矢俊介) is the 8th generation brewmaster. The town of Aikawa, where the brewery is located, is in northwestern Kanagawa Prefecture. The mountains before the brewery produce wild vegetables in spring, and the rivers catch landlocked salmon and rainbow trout. Ayu (sweetfish) can be seen in early summer, and deer and wild boar can be caught in late autumn, allowing for the enjoyment of seasonal flavours. Sake also has seasonal flavours.
In 2008, Ōyatakashi became a Junmai-only brewery, producing sake that can be enjoyed daily with meals. The brewery produces Zansō Hōrai, brewed quickly, and Shoryu Hōrai, made from fresh yeast. Every year, the brewery experiments with new sake rice, the rice polishing ratio, and the method of kōji making, producing seasonal products in small volumes. These include "Shirokushiki" (四六式), which utilises white kōji, and the low-alcohol "Queeen".
Ōyatakashi Brewery offers tours that allow visitors to learn about the sake brewing process and sample the finished product.
Ōya Shunsuke (大矢俊介) is the 8th generation brewmaster. The town of Aikawa, where the brewery is located, is in northwestern Kanagawa Prefecture. The mountains before the brewery produce wild vegetables in spring, and the rivers catch landlocked salmon and rainbow trout. Ayu (sweetfish) can be seen in early summer, and deer and wild boar can be caught in late autumn, allowing for the enjoyment of seasonal flavours. Sake also has seasonal flavours.
In 2008, Ōyatakashi became a Junmai-only brewery, producing sake that can be enjoyed daily with meals. The brewery produces Zansō Hōrai, brewed quickly, and Shoryu Hōrai, made from fresh yeast. Every year, the brewery experiments with new sake rice, the rice polishing ratio, and the method of kōji making, producing seasonal products in small volumes. These include "Shirokushiki" (四六式), which utilises white kōji, and the low-alcohol "Queeen".
Ōyatakashi Brewery offers tours that allow visitors to learn about the sake brewing process and sample the finished product.
