Product Description

UNO - meaning "1" in Italian - is crafted using the single-step fermentation method (ichidan shikomi). (For reference, most sake is made using the traditional three-step fermentation, where rice and water are added gradually in three stages.) By using the single-step method, this sake develops a bold and distinctive profile, with pronounced sweetness and acidity. To capture its full character, it is bottled undiluted as genshu (full-strength sake). With an alcohol content of 19%, it is stronger than typical sake, so please enjoy responsibly. In hot summer months, try it on the rocks for a refreshing, high-alcohol "Sake Rock" experience.

About the product

Brewery introduction

OOKURAHONKE Co.,Ltd.

The Nara-based local sakes "Kinko" and "Okura" were first crafted in 1896 at the foothills of Nijo Mountain (Futakami-yama), located on the border of Nara and Osaka prefectures. Since ancient times, Nijo Mountain has been revered as Ame no Futakami, a sacred site in Japanese mythology. For over a century, the brewery has pursued the essence of sake-making in this historic region. Their signature flavors are expressed through the Yamahai method, offering depth and character unique to this traditional technique. Using their homegrown Hinohikari rice and the inherited Mizumoto fermentation method, they maintain a commitment to quality while cultivating distinctive and refined sakes. Since its founding, the brewery has preserved these traditional techniques while continuously honing its skills, guided by the philosophy: "Sake achieves excellence through simplicity and elegance." This spirit and dedication continue to live on in every bottle of Kinko and Okura, carrying forward a legacy of craftsmanship that spans generations.