Sake Hitosuji Jidaiokure Yamahai Junmai Ginjō

Sake Hitosuji Jidaiokure Yamahai Junmai Ginjō (時代おくれ 山廃純米吟醸) is made with Omachi rice milled to 60%. Jidaiokure Yamahai ("old-fashioned Yamahai") is brewed over more than twice the usual time, allowing the natural lactic acid bacteria and yeast to grow. It has a rich, deep flavour that is unique to the Yamahai brewing method, and an exquisite balance of sourness and umami.

Toshimori Shuzō was founded in 1868 in Akaiwa, Okayama Prefecture, and embodies an unwavering passion for sake. The brewery upholds the belief that true jizake can only be crafted using locally grown rice, pure local water, and the unique climate and terroir of the region. It follows traditional brewing techniques, including Kimoto-zukuri, a method that cultivates natural lactic acid bacteria and yeast, contributing to the distinctive flavour profile of its sake.

Located in Karube, an area long renowned for producing some of the finest Omachi rice, the brewery has played a key role in reviving this historically significant sake rice variety. With dedication and conviction, it restored the once-lost Karube-grown Omachi rice, bringing it back to prominence under the name Akaiwa Omachi Mai. The use of this rice is known to enhance the complexity and depth of its sake.

Following the philosophy that "sake brewing begins with rice cultivation," Toshimori Shuzō is committed to growing its own rice, striving to create a fully integrated production process from the fields to the final brew. While maintaining traditional brewing methods, the brewery continues to refine its approach to suit contemporary tastes, ensuring that its sake remains rooted in tradition while being adaptable to the present.