Founded in 1716 in Nihonmatsu, Fukushima, Okunomatsu Sake Brewery brings together over 300 years of history with a philosophy of thoroughly executing the basics at every stage of production, from koji preparation to bottling and temperature control. Spring water from Mount Adatara, which takes 40 years to filter through the mountain, is the brewery's most prized ingredient and shapes the purity of its sake. In 2018, the Adatara Ginjo won the IWC Champion Sake prize, becoming the first Fukushima ginjo to take that title, and the brewery has accumulated 14 consecutive gold medals at the Annual Japan Sake Awards.
