The Sake Anatomy › Sake Brand Index › Ouroku
No.38 · Brewery Profile
Ouroku王祿 · Ouroku Shuzo 王祿酒造
In Higashi-Izumo, Matsue, Ouroku began as a koji shop and started brewing in 1872. All of its sake is undiluted and unfiltered — mostly sold fresh as namazake — using Yamada Nishiki grown in the Kamiidohigashi district.
Who makes Ouroku?
Ouroku Shuzo, based in Higashi-Izumo, Matsue, Shimane. It began as a koji shop before starting to brew in 1872. All of its sake is undiluted and unfiltered, mostly sold fresh as namazake, using Yamada Nishiki grown in the brewery’s own Kamiidohigashi district.
What does Ouroku taste like?
Tagged Rich & Umami and Acidity-driven, Ouroku runs firm and dry: Cho-Ouroku is undiluted junmai with firm 4/5 acidity and a clean finish, Takemichi is drawn unpressed and raw at 4/5 body and acidity, and Gomaru is the gentlest, balancing 4/5 aromatic character against 3/5 acidity.
Which bottle should you try first?
Start with Cho-Ouroku, described as “dry undiluted junmai; firm acidity, clean finish” — a direct expression of the brewery’s undiluted, unfiltered house style before the rawer Takemichi or the more balanced Gomaru.
How does Ouroku compare to other Shimane breweries?
Shimane’s other listed breweries include Rihaku (Elegant & Refined, Aromatic & Fruity) and Izumo Fuji (Dry & Crisp, Elegant & Refined), both markedly lighter than Ouroku’s Rich & Umami, Acidity-driven pairing; Ten’on comes closest, sharing both of Ouroku’s tags.
Frequently asked questions
How did Ouroku Shuzo begin?
As a koji shop, before it started brewing sake in 1872.
What rice does Ouroku use and where is it grown?
Yamada Nishiki, grown in the brewery’s own Kamiidohigashi district.
How many bottles does Ouroku make on this page?
Three: Cho-Ouroku, Takemichi, and Gomaru.
The bottles
Cho-Ouroku超王祿
醇酒 Junshu · Rich“Dry undiluted junmai; firm acidity, clean finish.”
Takemichi丈径
醇酒 Junshu · Rich“Direct-draw, drawn unpressed and raw.”
Gomaru五〇
薫酒 Kunshu · Fragrant“Balances acidity and gentle sweetness.”
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: ouroku.co.jp · sakeno.com