SAKE/Shimomura Shuzo

Okuharima Yamahai 2025

Okuharima Yamahai 2025

Shimomura Shuzo was founded in Hyogo prefecture in 1884. The Okuharima brand focuses on utilising only Hyogo grown rice, mostly from the immediate area. They make only Junmai (pure rice sake) and have a strong focus on traditional fermentation methods. The current Toji (Master Brewer) is Kunihiro Yamauchi who crafts some brilliant sake utilising a hands-on approach of small batch brewing.

The rice for the Okuharima Yamahai is made with locally grown Yume Nishiki rice polished to 60%. A complex and focused sake. Hints of ripe melon, toffee with fine acidity and full mouthfeel.

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$79 AUD
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PRODUCT

Okuharima Yamahai 2025

PRODUCER

Shimomura Shuzo

REGION

HYOGO

NOTES

YEAR: 2025

RICE TYPE: Yume Nishiki

RICE POLISHING: 60%

ALCOHOL: 16%

YEAST STRAIN: #7

SERVE: Chilled

Classification

Junmai • Pure Rice Sake
Yamahai • Traditional starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted

STORAGE & Handling

STORAGE: Store Nama [unpasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 8 - 10 weeks, ideally in a refrigerator. 

Profile
Fragrance (3/5)
Impact (4/5)
SweeTness (1/5)
Acidity (2/5)
Presence (4/5)
Earthiness (3/5)
Tail (4/5)
Producer Profile

Shimomura Shuzo

Established in 1884 Shimomura Shuzo is located north of Himeji City, surrounded by farmland and native forests. The brewing season begins in October each year and normally the last tank is pressed in April the following year.

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