A Legacy of Pioneering Spirit and Nature's Bounty
Nestled in the town of Yabuki in Fukushima Prefecture's Nishi Shirakawa District, Oki Daikichi Honten traces its roots back to 1865 (Keio 1). Guided by a pioneering spirit and the rich natural blessings of Yabuki, the brewery has consistently challenged the boundaries of sake brewing. Their signature brand, "Gakki Masamune," stands as a testament to their dedication to craftsmanship.
The town of Yabuki, where the brewery is located, was once a desolate wasteland, more akin to a barren plateau, unsuitable for agriculture due to water scarcity. During the Meiji era, it served as a hunting ground for the Imperial Family and a military airfield during wartime. The lack of water posed a significant challenge to agriculture. In 1956, as part of a national development project, a canal was constructed to divert water from the upper reaches of the Tsurunuma River in Hatori to open up new farmland. Overcoming various obstacles, the wasteland has since transformed into a verdant countryside.
Embracing Uniqueness and Overcoming Adversity
A pivotal moment for Oki Daikichi Honten arrived in 1974. At this time, the nationwide production of sake steadily increased, reaching 10 million koku (180 million liters). The mainstream market was dominated by mass-produced domestic sake, leading then-President Oki to conclude that "there are only generic sake."
Unlike the prevailing practice of non-contract farming, the then-President Oki met with a wealthy farmer in Nishigō Village. He secured rice grown without using pesticides, determined to craft a sake brimming with umami. This sake was brewed using "long-term low-temperature fermentation" and underwent six months of maturation, resulting in a beverage that captured the essence of the rice's umami, garnering widespread attention.
The devastating Great East Japan Earthquake of March 2011 caused the brewery to collapse entirely, leaving the following year's sake production in jeopardy. However, transforming this crisis into an opportunity for change, the brewery collaborated with a renowned Tokyo architect on a reconstruction project. The restoration utilized salvaged materials from the undamaged old structure. With the support of numerous volunteers, the brewery was painstakingly rebuilt over four years.
A Symphony of Flavors and a Legacy of Excellence
The "Shizengo" series originated from the fourth-generation President Oki Daikichi's pursuit of traditional sake brewing using only rice as the raw material. Entering into contracts with local farmers, the brewery began brewing using only rice, a rarity at the time, and without the use of pesticides. In 1974, as a tribute to the rich nature of Yabuki, they launched "Mukan-shu Shizengo" (additive-free sake - Shizengo). Even today, they adhere to the practice of using rice grown with minimal pesticide use, allowing the inherent umami of the rice, the sweetness of the koji, and the elegance of the yeast to shine through. The sake is characterized by its light effervescence and clear, crisp finish. Recently, the "Shizengo" series has been renamed "Gakki Masamune a cappella."
"Gakki Masamune," a revival of a sake that had been discontinued since 2001, made its comeback in 2016, carrying forward the brewing culture inherited from the second-generation President Daikichi. President Oki and the legendary brewer behind the renowned "Jūyōdai" sake, President Takagi of Takagi Sake Brewery, were classmates at Tokyo Agricultural University. It was at President Takagi's suggestion that "Gakki Masamune" was resurrected.
The "Gakki Masamune" brand was named by the second-generation President Oki Daikichi during the Taisho era and has been cherished by locals for many years. The name stems from an incident during the Taisho era when Prince Asaka visited the area and requested sake from Oki Daikichi Honten. Deeply impressed by the sake, he was accompanied by Okuno Yoshiisa, a court musician of the Imperial Household Agency and composer of the Japanese national anthem "Kimigayo." Yoshiisa remarked, "Both sake brewing and playing instruments are offerings to the gods." This inspired the brewery to craft "Gakki Masamune" with the aspiration of evoking the same heart-stirring emotions as listening to beautiful music.
In addition to the well-known Yamada Nishiki rice, the brewery also extensively utilizes "Yume no Ka," a sake rice developed in Fukushima Prefecture. While suitable for sake brewing, its relatively recent introduction has limited its adoption by breweries.
Oki Daikichi Honten has garnered significant attention in recent years, establishing itself as a rising star in the sake industry. Their participation in the prestigious SAKE CRAFT WEEK, an annual event exclusively for renowned sake breweries, further solidifies their reputation as a producer of exceptional quality. As part of the "Jūyōdai Team," they showcase their expertise alongside other esteemed breweries.
