Hyōgo Prefecture extends from the Japan Sea in the north to the Seto Inland Sea in the south, and further down to the Pacific Ocean through Awaji Island. To the east of Hyōgo is Kyōto Prefecture, Tottori on the northwestern border, Okayama to the west and Ōsaka to the southeast.
Ōta Shuzō was created by the ancestors of the 15th century Samurai warrior-poet and military tactician Sukenaga Ōta (1432-1486). When Sukenaga Ōta also became a Buddhist monk he adopted the Buddhist name Dōkan, by which he is commonly referred to as today. The current Ōta family can trace their ancestry all the way back to this warrior who was also the architect and orchestrator behind the building of Edo Castle in 1457 [today’s Imperial Palace] in what is now known as Tokyo.
Ordered by Iemitsu Tokugawa [1604-1651] the third Tokugawa Shogunate [reigning feudal power during the Edo period] to protect the Tokaido High Road, the Ōta family moved to Kusatsu in Ōmi province [now Shiga] where the family eventually began brewing Sake. After moving its brewery to Nada in Kōbe [the capital of Hyōgo Prefecture], the Ōta family has continued to produce Sake which receives nationwide acclaim in Japan, naming the Sake ‘Dōkan’ after their famous ancestor.
Ota Shuzō ‘Dokan’ Ginjō 2006
Style: Junmai Ginjō Yamahai Genshu
Serve: Chilled
The Dokan Ginjō 2006 has aromas of fern and damp wood with a hint of fennel seed with a unique rich palate with great balance and a long warm finish. Expect licorice with a hint of salt and Tahitian vanilla on the palate and some lovely aged character starting to appear on the aroma and palate.
Bottle Size: 1800ml
Junmai = Pure Rice Sake
Daiginjō = Rice polished down to 50%
or less of its original size
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Genshu = Undiluted
Rice type: Yamada Nishiki
Rice polishing: 50%
Alcohol: 17.5%
Yeast Strain: #9
Junmai = Pure Rice Sake
Ginjō = Rice polished down to 60%
or less of its original size
Yamahai = Traditional Yeast Starter
Genshu = Undiluted
Rice type: Tamazakae
Rice polishing: [Kōjimai*] 50%
Rice polishing: [Kakemai*] 60%
Alcohol: 17.8%
Yeast Strain: Ota #7
*Kōjimai is the moto-starter rice
*Kakemai is the fermentation tank rice
Ota Shuzō ‘Dokan’ Daiginjō 2010
Style: Junmai Daiginjō Muroka Nama Genshu
Serve: Chilled
The Dokan Daiginjō 2010 has a fresh, light aniseed and blossom nose with a round and mellow peach and honeydew melon palate with a lovely warm and dry finish with a hint of white pepper.
Bottle Size: 720ml
