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Otani brewing
〒689-2352 368, Urayasu, Kotoura-cho, Tohaku-gun, Tottori
TEL. 0858-53-0111

FAX. 0858-53-0112
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Refined sake, production, sale, warehouseman of the real shochu

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■Brewing retail license 000
In national new sake model review society
 The warehouseman whom there is in the receiving a prize career of 13 times of gold medals.
I play soccer on September 18, 2009
Former representative from Japan Hidetoshi Nakata
I came for Otani brewing and was owned.
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Characteristic of the takaisami

Brewing suitable rice
It is comfortable land to the Nature that Kotoura-cho with the Otani brewing faces the Sea of Japan to Chuugoku mountainous district oo back including the Daisen. Rice cooked in comfortable land, slush of the Daisen, clear air, a winter chilly climate bring on "takaisami".

The raw materials rice uses fantastic brewing suitable rice "Strongly" produced "Tama Sakae" and "500 Mangoku" only in the Inaba district in prewar days properly by quality of liquor on the basis of "Nishiki, Yamada" of the brewing suitable rice.
Rice is the same rice with a creature, but it is different in a property by the change of the climate of the year and it is different in taste just to have gone over the year and is delicate. Therefore I use only the rice which selected carefully every year.
Sakamoto chief brewer
As a result of Kazumasa Otani of the Warehouseman being particular about training water for the fourth generation, and having explored it for famous clear water for around ten years, local water finally calmed down concerning the first. The training water draws underflow water of the Daisen of the place called "Kurasaka" of ten minutes by car from a storehouse and uses it now.

The Izumo chief brewer that the Shun Sakamoto acting as a consultant now is from Hirata-shi. At the age of 17 years old, I entered Otani brewing as *shi and continued with dry liquor since I became a chief brewer at 28 years old and I protected taste of "the takaisami" earnestly and put it. It is chosen as "a modern master craftsman" in 1998 and is presented with "the Medal with a Yellow Ribbon" in 2002. I abdicate from a chief brewer to Hiroshi Sota who is "a modern master craftsman" in 2007, and Yutaka Okumura who is the pupil boarding with his teacher of the Sakamoto consultant succeeds a chief brewer in 2010, and taste of the takaisami is unbroken, and it is succeeded by chief brewer and court officials who succeeded a trace now.
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