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Okunomatsu “Ihei” Daiginjo, standing in front of a product box
Okunomatsu “Ihei” Daiginjo, lying inside a product box
Okunomatsu “Ihei”
Okunomatsu “Ihei” front label
Okunomatsu “Ihei” Daiginjo, standing in front of a product box Thumbnail
Okunomatsu “Ihei” Daiginjo, lying inside a product box Thumbnail
Okunomatsu “Ihei” Thumbnail
Okunomatsu “Ihei” front label Thumbnail

Okunomatsu “Ihei”

Fukushima prefecture

$171.00 member price
- +

Enjoyable to the last sip

Using just gravity to collect drips from fine-grained fermented rice, the brewer waits days to fill the bottles of this premium grade sake. The result is a medium-full body with gorgeous flowery aromas reminiscent of Asian pear. The vibrant finish of savory tastes lingers just long enough to leave you wanting more.


Brand Okunomatsu
Brewery Okunomatsu Brewing Company
Category Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 1801
Alcohol 17.0%
RPR ? 40%
SMV ? +3.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Okunomatsu “Ihei” is cold (40-60°F).
  • Recommended
  • Not Recommended


Okunomatsu “Ihei” - Fukushima prefecture

Okunomatsu is made in Fukushima prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Pear

  • Honey


Recommended Pairing

  • Aperitif


Okunomatsu Brewing Company

Founded back in 1716, Okunomatsu Brewing Company is now led by its 19th president, Joji Yusa. His and the brewery’s commitment is to crafting sake that is both high quality and affordable for their customers. They do this using traditional and newly developed techniques, taking the best of what history has taught them and what modern innovation can provide. You’ll likely recognize their unique bottle design, with its distinct shoulder line and slightly slimmer and taller form. These bottles can now be seen globally as Okunomatsu Brewing Company strives to provide their sake internationally so everyone can experience high-quality sake.

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