Ozeki
Le chapitre américain d'Ozeki a débuté en 1979 à Hollister, en Californie, faisant de cette brasserie la première à produire du sake japonais localement aux États-Unis, choisie pour la qualité du riz cultivé sur place et l'accès à l'eau claire de la Sierra Nevada. Les racines de la maison mère remontent à 1711, lorsque Chobee Osakaya a fondé Manryo dans le quartier de Nada, dans la préfecture de Hyogo, et la marque Ozeki a été adoptée en 1884 en hommage au deuxième rang le plus élevé du sumo.
Where to Buy Ozeki
All Ozeki Sakes
Recent Ozeki Reviews
lowkey one of my favorite sake's, slightly tastes like bananas
on One Cup Daiginjo →The color is clear and transparent, with a dry and smooth mouthfeel. The aroma is not too strong and has no distinctive quirks. While there are moments when the alcohol is slightly noticeable, which may lead to mixed opinions, personally, I find it doesn’t interfere with meals, making it easy to keep drinking. I’d posi…
on Ozeki Karatamba →The color is clear and transparent. The mouthfeel is smooth, with a sharp and refreshing finish. Since it has little aroma, the alcohol sensation may feel slightly stronger. Because it has no strong characteristics, it doesn't interfere with meals, making it easy to keep drinking during meals.
on Ozeki Classic Dry (Ozeki Sake Dry) →Smooth, fruity. You feel less alcohol in your throat when you swallow.
on One Cup Daiginjo →Where to Drink Ozeki
Spotted on these restaurants' public menus — selections change often, confirm with the venue.