Okuda Sake Brewery is one of the most distinctive sake breweries in Akita Prefecture. Its history dates back to the second half of the 17th century, making it the oldest sake producer in the area. It is also one of the smallest: besides the Toji, Mr. Okuda, who is also the brewery’s president, the entire operation is run by just four employees.

Few words describe Okuda better than “craft.” The brewery produces its koji entirely in-house, and every stage of production is carried out with meticulous attention to detail and a strong emphasis on hands-on methods. This small-scale approach allows the team to remain closely involved with every aspect of the brewing process.

Perhaps the most fascinating example of their craft is the yeast used in the sake featured in Gravity’s portfolio. The brewery isolated and cultivated yeast from wild strains found in the rafters of the historic brewery itself. This unique house yeast is used exclusively in Okuda’s own sake, giving the wines a remarkably direct connection to the brewery and its centuries-old environment.