Oki Shuzo was formed in 1972 when five sake producers from the Saigo-cho Brewery Cooperative merged to consolidate sake production on the remote Oki Islands of Shimane Prefecture, an archipelago surrounded by the cold waters of the Sea of Japan. The brewery produces Okihomare using spring water from sources designated among Japan's Top 100 Famous Springs, alongside Yamada Nishiki and other premium rice milled in-house, under the guiding principle that 'there is no ceiling to sake quality improvement.' The Junmai Ginjo took a gold award at KURAMASTER 2024, recognized for its elegant aroma and refined rice umami.
