Otokoyama “Shiboritate”
Hokkaido
A winter wonder
Brewed in Asahikawa, near Asahiyama Zoo, the polar bears depicted on the bottle represent both the popular creatures at the zoo and that this is a wintertime sake. Brewing begins in October. It’s then carefully fermented in cold temperatures, and minimal fining postpressing brings you the freshest sake. Being a “genshu,” or undiluted sake, it has a tad higher ABV and is great on the rocks.
Characteristics
| Brand | Otokoyama |
| Brewery | Otokoyama |
| Category | Junmai |
| Subcategory | Nama, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Ginpu |
| Yeast variety | Association No. 1801 |
| Alcohol | 17.0% |
| RPR | 55% |
| SMV | +2.0 |
| Acidity | 1.7 |
Serving Temperature
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Recommended
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Not Recommended
Region
Otokoyama is made in Hokkaido.
Taste Metrics
Tasting Notes
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Melon
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Apple
Recommended Pairing
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Sushi/Sashimi
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Seafood
Otokoyama
With a history spanning over 340 years, this brewery’s sake was a favorite of the Tokugawa shogunate. It was so popular with people in Edo, it was even depicted in works by one of Japan’s most famous “Ukiyoe” painting masters, Utamaro. Brewed in Hokkaido, the northernmost island in Japan, Otokoyama uses water from Mount Daisetsu, literally meaning “lots of snow.” The ice water along with crisp cold air in harsh climate of Hokkaido translates into the dry and sharp taste of sake.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
