Oimatsu Shuzo, established in 1768 in Yamazaki in present-day Hyogo Prefecture, was originally the official sake supplier to the Yamazaki domain and carries more than 250 years of brewing heritage. Situated in a mountain-ringed basin where temperatures run three to five degrees cooler than Osaka and Kobe, the brewery relies on cold-season slow fermentation using spring water from the surrounding hills and Hyogo-grown Gohyakumangoku rice. The Oimatsu brand is characterized by pronounced acidity and astringency that build into a distinctive, full-bodied richness.
