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Alcohol

　

There are five sake breweries in the Hachinohe Area.
Hachinohe Shuzo: This historic brewery was established in 1775, the fourth year of the An’ei era. Constructed in the Taisho era (1912–26), the brick storehouse, earthen-walled storehouse, and wooden shop and main building are registered National Tangible Cultural Properties, and are also designated Prefectural Important Scenic Buildings.
Using natural, organic rice and yeast from Aomori Prefecture, Hachinohe Shuzo produces sake that takes both health and the environment into consideration. Their classic sake, Mutsu Otokoyama, is a dry sake that is beloved in the local fishing towns, and their Mutsu Hassen sake has a spectacular scent and refreshing sweetness.

Hachitsuru Factory, Hachinohe Shurui: This brewery was established in 1786, the sixth year of the Tenmei era, in the latter part of the Edo Period. Its representative brand is Hachitsuru. Hachitsuru, meaning “Eight Cranes,” takes the “tsuru” in its name from the Nanbu clan’s crest, called Mukaizuru, and the “Hachi” from Hachinohe.
Factory tours allow visitors to see the sake production work in action during the brewing period in December to March and experience the allure of the traditional methods established by the Nanbu Toji (master brewers), which have been preserved by Hachinohe’s nature and its people.

Gonohe Factory, Hachinohe Shurui: The sake known as Joku produced at the Gonohe Factory of Hachinohe Shurui is made by hand using all five senses. Their goal is to combine the Nanbu style of the low-temperature, long-term fermentation process with No. 10 yeast to create a tenaciously pure and attractive sake with a well-rounded flavor that leaves a smooth aftertaste to make a new, delicious local sake that can only be produced at Gonohe.

Momokawa Brewing: This brewery was founded in 1889, the twenty-second year of the Meiji era. Its name derives from Momoishi River (Oirase River), using a play on words to introduce the meaning of “peaches” to the name. With their catchphrase “Good sake knows the morning,” Momokawa strives to produce tasty sake with Nanbu Toji (master brewers) and local Kurabito (brewers), based on a philosophy of making people happy through delicious sake.
　The varieties of rice used to produce the sake here include Masshigura from Aomori Prefecture, Yamada Nishiki, Hanaomoi, and Gohyakumangoku, which are said to be the absolute best varieties for sake-making. The mother water is hydrogen water from the Oirase River, taken 250 m underground, the river’s headwaters being Lake Towada. The end result is a sake with a delicate, smooth flavor. Their three major brands are the full-bodied Momokawa, the sharp-tasting Nebuta, and the delicious Sugidama.

Kikukoma: This brewery’s sakes begin with clear subsoil water from the Gonohe River and high-quality rice. They take pride in the skill of their Kurabito (brewers), as well as the finely honed sensibilities and keen eyes of the Toji (master brewers). These conditions have been cultivated to produce an aromatic, faintly sweet sake. Kikukoma was founded in 1910, the forty-third year of the Meiji era. Based on the idea that it is beloved locally, they produce their brand-name Kikukoma sake using waters sourced from springs on the brewery’s premises.
*The products shown are examples. Please note that some may not be available depending on the timing of your visit.