Founded in 1854 by the eighth generation of the Okamura family, Okamura Brewery embodies Japan’s sake-making legacy. Established in Toyogo Yoshida, Koto—under the patronage of Ii Tairo, lord of the Hikone domain—the brewery thrives in a region shaped by the Ii family’s stewardship. Blessed with pristine Suzuka Mountain spring water, premium rice, and the crisp winds of Mt. Ibuki, Toyosato offers an ideal cradle for sake craftsmanship. For 168 years, Okamura has refined its art, crafting exceptional sake with unwavering passion.

At the heart of their craft lies Omi rice, a Shiga Prefecture specialty grown in the fertile fields of Toyosato-cho. Varieties like Tamaei, Yamada Nishiki, and Ginfubuki—certified as regional treasures—transform into sublime sake under Okamura’s skilled hands, showcasing the area’s agricultural richness.

Tradition defines their process. Using Suzuka Mountain groundwater, each rice grain is meticulously hand-washed, achieving the precise moisture vital to sake’s clarity and depth. This careful balance of temperature and hydration reflects Okamura’s relentless pursuit of perfection.

The brewery’s koji-making—a pivotal 48-hour ritual—unfolds in a dedicated room where steamed rice is infused with koji mold. This delicate dance of heat and humidity demands constant vigilance, ensuring the foundation of their sake’s character.

Okamura employs a three-stage fermentation, deftly blending steamed rice, koji, and water, with some varieties extending to a fourth stage. Each step is finely tuned to foster flawless fermentation. For the final pressing, they use the time-honored "Kibune Fukuro Shibori" technique—a gentle, labor-intensive method handed down from former chief brewer Shinichi Tatami to current master Mutsuo Sonoda—preserving the sake’s purity and nuance.

Rooted in tradition and fueled by the finest local ingredients, Okamura Brewery stands as a pillar of Japanese heritage, its sake a testament to centuries of craftsmanship.