The Sake Anatomy › Sake Brand Index › Okuharima
No.113 · Brewery Profile
Okuharima奥播磨 · Shimomura Shuzoten 下村酒造店
Shimomura Shuzoten has brewed in the mountains of Okuharima, outside Himeji, since 1884, guided by a family motto that no technique beats handcraftsmanship. Every release is junmai, with no added alcohol, sugar or flavoring, and even the entry-grade sake is milled to a junmai-ginjo-level 60% — built for a full-bodied, food-pairing style rather than delicate transparency, using Hyogo’s own Yamada Nishiki and Yumesari rice.
Who makes Okuharima?
Shimomura Shuzoten, founded in 1884 in the mountains of Okuharima outside Himeji, Hyogo. A family motto holds that no technique beats handcraftsmanship, and every release is junmai, with no added alcohol, sugar, or flavoring — even the entry-grade sake is milled to a junmai-ginjo-level 60%.
What does Okuharima taste like?
Tagged Rich & Umami and Elegant & Refined, built for a full-bodied, food-pairing style using Hyogo’s own Yamada Nishiki and Yumesari rice. The Yamahai Junmai is the fullest-bodied of the range (full 4/5, acidity 3/5), while the top-tier Junmai Daiginjo Denju turns more aromatic (3/5).
Which bottle should you try first?
The Yamahai Junmai is described as the core yamahai junmai expression of the house style — the clearest entry point into Okuharima’s full-bodied, food-pairing character.
How does Okuharima compare to other Hyogo breweries?
Okuharima’s Rich & Umami side echoes prefecture-mate Kenbishi, while Fukuju leans toward Hyogo’s more Dry & Crisp, Elegant & Refined end; Tatsuriki splits the difference with a Rich & Umami, Aromatic & Fruity profile.
Frequently asked questions
Does Okuharima use any added alcohol, sugar, or flavoring?
No — every release is junmai, with nothing added beyond rice, water, and koji.
What rice does Shimomura Shuzoten use?
Hyogo-grown Yamada Nishiki and Yumesari rice.
How highly milled is Okuharima’s entry-grade sake?
To 60%, a junmai-ginjo-level polish even for the everyday grade.
The bottles
Junmai Daiginjo Denju純米大吟醸 伝授
薫酒 Kunshu · Fragrant“The brewery’s top-tier daiginjo-grade release.”
Yamahai Junmai Daiginjo Roku Shizuku山廃純米大吟醸 龗雫
醇酒 Junshu · Rich“Yamahai-style daiginjo made with Hyogo Yumesari rice.”
Yamahai Junmai山廃純米
醇酒 Junshu · Rich“Core yamahai junmai expression of the house style.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: okuharima.jp · harima-sake.jp