大関 辛丹波

In 1979, Ozeki became the first Japanese brewery to produce fresh sake on American soil, opening a facility in Hollister, California, driven by the desire to deliver unpasteurized draft sake to U.S. consumers before the long trans-Pacific voyage could strip it of its vitality. The original Ozeki brewery was founded in Nada, Hyogo, in 1711, and the California operation carries forward the Nada tradition of dry, clean sake suited to food pairing. Karatamba (辛丹波) is brewed in the Tamba style, after the master brewers historically sourced from northern Hyogo, and registers a sake meter value of +7, one of the driest expressions in the range, with a polishing rate of 70% and 15.5% ABV. The name itself combines 'kara' (dry) with 'Tamba,' anchoring the sake's identity squarely in its regional brewing lineage.