Although their sake-making history is still relatively short, we introduce the sake-making process of Omoya Brewery, which will undoubtedly captivate sake fans not only in Japan but around the world.
Omoya Brewery: The Sake Brewery Creating "YOKOYAMA" and "YOKOYAMA GOJU" on Iki Island
Iki Island has been known since ancient times as an island of gods, a mystical place dotted with numerous power spots.
Omoya Brewery ceased sake production in 1990 due to the aging of their master brewer (toji), but sake-making was revived 28 years later in 2018 by the current toji, Taizo Yokoyama.
In 2024, just about 6 years after its establishment, the brewery achieved remarkable success when "Junmai Daiginjo Yokoyama Princess Michiko" won the Grand Prix at the 7th Sake-1 Grand Prix by Matsuo Taisha, becoming the first Kyushu brewery to receive this honor. They also achieved the remarkable feat of winning SILVER at SAKE COMPETITION 2024, Japan's premier competition, with "Junmai Daiginjo Yokoyama GOLD" (a gateway that only about 10% pass through), making this brewery one to watch closely.
Master Brewer YOKOYAMA: A Skilled Craftsman Trained at Team JUYONDAI and TOYO BIJIN
At CRAFT SAKE WEEK, one of Japan's largest sake events, "YOKOYAMA" and "YOKOYAMA GOJU" are categorized as Team JUYONDAI and enjoy tremendous popularity.
Toji Yokoyama is actually a skilled craftsman who trained for five years under Toji Sumikawa, the master brewer of Sumikawa Sake Brewery, which produces the globally popular brand "TOYO BIJIN." Toji Sumikawa himself learned sake-making at Takagi Sake Brewery, the producer of "JUYONDAI," making Yokoyama effectively a third-generation disciple of JUYONDAI.
"YOKOYAMA GOJU" was also born during his training period at Sumikawa Sake Brewery. If you love TOYO BIJIN or JUYONDAI, you'll surely be captivated by this modern, fruity flavor profile.
Three Secrets Behind Creating "YOKOYAMA" and "YOKOYAMA GOJU"
Essential to understanding Omoya Brewery is their thorough commitment to creating the finest sake. Among their many principles, we introduce three key elements:
- Above all, be particular about water
- Rice doesn't lie
- Don't spare investment in equipment
Water: The Ideal Water Found After 20 Geological Surveys
Finding water suitable for sake-making on Iki Island was the greatest challenge, according to Toji Yokoyama.
The water currently used for sake-making was discovered only after repeating geological surveys 20 times, finally encountering groundwater with ideal water quality for sake production.
Toji Yokoyama's commitment to water is extraordinary. For sake-making, he not only introduced ultraviolet sterilization equipment and carbon filtration, but also invested 20 million yen in water purification facilities for treating wastewater after use.
"Since we're blessed to use such clean water, we cannot discharge dirty water back to the environment," Toji Yokoyama reflects, as he returns crystal-clear water to nature with this philosophy.
Rice: Rice Doesn't Lie - Carefully Selected Raw Materials
Omoya Brewery uses only carefully selected rice for sake-making. Starting with Yamada Nishiki from Hyogo Prefecture, they now use Yamada Nishiki, Aiyama, and Omachi from seven prefectures. Their motto for rice selection is "Rice doesn't lie."
Toji Yokoyama is also putting effort into cultivation on Iki Island. Since Yamada Nishiki grows tall and tends to fall over in Iki's strong winds, he is increasing cultivation of "Gin no Sato," which has Yamada Nishiki as a parent variety but is shorter in stature, has higher yield, and maintains excellent flavor - making it well-suited to the local environment. He plans to further utilize this rice in future sake-making.
Latest Equipment: Pursuit of Quantification and Reproducibility
To enhance reproducibility, equipment investment is never spared. Omoya Brewery has introduced state-of-the-art fully automatic rice washing machines and super heaters to create ideal steamed rice with "hard exterior, soft interior." They also use Hakuyo's koji-making machine for koji production and manage progress records with Keyence control panels - every piece of equipment represents some of the most advanced technology available domestically.
Furthermore, they base each year's sake quality updates on the most delicious lot from the previous year, conducting meticulous data management and quantifying every process down to sake meter value, acidity, and koji weight.
Conclusion: Relentless Pursuit of Sake-making Excellence
Many may be surprised to learn that such cutting-edge technology and equipment are being used for sake-making on a remote island with a population of only 25,000 people. While maintaining a long history as a shochu brewery, Omoya Brewery has dramatically evolved their sake-making in a short period.
The training experience at Sumikawa Sake Brewery, scientific approach, and passion for creating delicious sake have given birth to the wonderful brands "YOKOYAMA" and "YOKOYAMA GOJU."
"From Iki, protected by its long history and numerous shrines, we will continue creating sake beloved worldwide."
If you are interested in handling sake imbued with such passionate dedication, please feel free to contact us.
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