一貫造り是莊主奧 裕明用上30年心血的旗艦作品。
自90年代開始，奧 裕明只用酒粕、米糠等天然肥料培育自營田酒米。自營田經過多年的淨化令2007年的 一貫造り成為酒米純淨旨味和精米甜美的優雅結合，加上天然發酵的乳酸感營造出一款具架構的酒款。
經過年15的熟成，令味道得以達至平衡。
類型：無濾過生酒
原料米：自營田 - 山田錦
精米步合：40%
酵母：#9
酒精：16.3%
釀造年：2007
Chief brewer Hiroaki Oku believes in an 'IKKAN ZUKURI' method of brewing, roughly meaning from 'seed to sake'. And this is a lable which took him 30+ years of effort to master all the skills and process to 'cultivate/grow'.
Grown and brewed in 2007, Mr. Oku employed their own sake lees and rice grains as natural fertilisers to grown their own Yamada Nishiki rice field. Harvested the natural form of rice sweetness from the high polished ratio. Continued with the brewing process on self cultivated No.9 yeast to produce this pure form of umami, and natural acidity. Such complex flavours took years to integrate and allow Mr. Oku to release the sake after 15 yeas of aging.
Type : “Muroka, Nama” - Unfiltered, Unpasteurized
Rice type : (Own rice field) Yamada Nishiki
Rice polishing : 40%
Yeast : #9
Alcohol : 16.3%
Brewing Year : 2007
Suggested serving temperature: Room temperature or 60°C