Shimomura Shuzoten, founded in 1884 in Himeji, Hyogo Prefecture, holds a guiding principle of no technique surpasses handcraft, limiting its annual output to 600 koku, roughly 60,000 bottles, as the ceiling of what can be produced by hand. Okuharima was launched in 1993 as a new brand built entirely on Hyogo-grown Yamadanishiki and comprising only tokutei meishoshu, the premium sake classifications, with no use of distilled alcohol or other additives. Guided by the motto presence over transparency, substance over easy drinking, the brewery introduced yamahai brewing in 1994, adding a deeper, age-worthy dimension to the lineup that remains one of its defining characteristics.
