Sake Brands
in Aomori

"Gojo" is one of the brand lines from Hachinohe Shurui Gonohe Factory.

"Sui" is one of the brand lines from Hachinohe Shurui Gonohe Factory.

"Kikukoma" is one of the brand lines from Hachinohe Shurui Gonohe Factory.

"Too" (Ten) is one of the brand lines from Hachinohe Shurui Gonohe Factory.

"Kikukoma" was named by the fourth-generation owner, Kyujiro Miura, combining "kiku" (chrysanthemum) with "koma" (horse), a specialty of Gonohe. The M2 yeast used here is the prototype of the famous "Kyokai No. 10 yeast" now widely used by breweries across Japan. It is known for its low acidity and refined ginjo aroma with fruity notes reminiscent of melon or banana. Compared to other yeasts of its time, No. 10 yeast is characterized by its exceptionally low acidity (especially malic acid) and high aromatic profile. This makes it ideal for both fragrant Ginjo sake and smooth Junmai sake. The breweries "Hachitsuru" and "Kikukoma" in Aomori Prefecture are regarded as the birthplaces of the No. 10 yeast. To this day, Kikukoma Shuzo continues to brew with "Kyokai No. 10" (the successor to M2) and "M310" yeast, preserving the legacy and flavors passed down through generations.

"Tonami no Sakura" is one of the brand lines from Momokawa Co., Ltd.

"Hayakaze" is one of the brand lines from Momokawa Co., Ltd.

"Towada Bijin" is one of the brand lines from Morita Shobe.

"Shichiriki" is a Junmai Ginjo sake brewed exclusively with "Hana-omoi" rice, a variety created by crossing Yamada Nishiki and Hana-fubuki. With gold medal achievements at the National New Sake Awards and France's Kura Master, it is characterized by its elegant aroma and profound, rich flavor. It is sold exclusively through the "Nana no Kai," a group consisting of seven liquor retailers in Aomori City.

"Sakuta" originates from the rice cultivated by Mr. Sakuta, a dedicated farmer in the Sakuta district at the foot of Mount Hakkoda, using pure water from the Sakuta River. Originally brewed with "Reimei" rice, it is now a Tokubetsu Junmai made with "Hana-fubuki," a variety improved from Reimei. This Junmai sake offers a harmonious balance of lightness and richness, making it an excellent accompaniment to meals.

"Ichino-uma" is one of the brand lines from Morita Shobe.

Future4 is a unique project by a technical group of four young Toji (master brewers) in Aomori Prefecture. The project aims to improve the quality of each other's sake through "technical exchange" and "information sharing," promoting attractive sake and attracting new sake fans. Four breweries brew under unified conditions (using Hana-omoi rice, a 55% polishing ratio, Mahoroba Gin yeast, and non-filtered processing, etc.), with the only differences being the "brewery," "brewing water," and the "Toji," making it a special initiative that tests the skills of the master brewers. The Mahoroba series yeast produces a rich, banana-like aroma, resulting in a fruity sake. This project is unique in the industry, allowing consumers to compare sakes made under identical conditions side by side.

Mitsudomoe is a new project where three breweries—Nishida Shuzoten (Aomori City), Miura Shuzo (Hirosaki City), and Hachinohe Shuzo (Hachinohe City)—exchange sake rice that they each use almost exclusively. They sell the resulting sake as sets, allowing consumers to compare the unique characteristics of each rice and brewery. The rice varieties used are "Kojo-nishiki," "Reimei," and "Houhai." These are traditional Aomori varieties that each brewery has continued to produce independently through contract farming with local farmers. There is a genealogical connection: "Houhai" was created by crossbreeding "Kojo-nishiki" and "Reimei." This unique initiative revitalizes traditional Aomori sake rice by sharing precious grains that are normally unavailable to other breweries, encouraging mutual growth and healthy competition. The sake is released as Junmai Ginjo, brewed using these exchanged rice varieties, and is sold in 3-bottle sets designed for comparative tasting.

Nanbugura Fuki is a sake produced at the Godo Shusei Hachinohe Plant, aiming to be a premium sake that utilizes the traditional brewing techniques of the "Nada-Gogo" (five villages of Nada). It is characterized by a golden color, a rich mouthfeel, and a deep taste without any harshness, finishing with a crisp and refreshing aftertaste. Seeking a quality worthy of being called a "world-class delicacy," this brand is a culmination of the Oenon Group's technical expertise.

"Hachitsuru Junmai Kura Monogatari" is a highly popular product within the Hachitsuru brand. It is a masterpiece brewed using "Hana-fubuki," Aomori's pride of sake rice, polished down to 60% to remove impurities, and fermented with Association Yeast No. 10. It features an exquisite balance of umami and acidity, with a sharp finish and smooth throat feel that makes it an excellent companion for meals.

"Sannohe no Donberi" is a Junmai Nigori (cloudy) sake released only once a year during the winter at the start of the new sake season. It is so popular that it often sells out quickly due to being a made-to-order item. It uses Aomori rice polished to 65%, with 15% alcohol, a sake meter value of -25.0, and an acidity of 1.6. While it has a rich sweetness and mouthfeel, the sweetness is derived from the rice, leaving a clean finish. The high sediment content provides a solid umami, yet it remains refreshing and light on the palate.

"Jukkon" is known as a Junmai Ginjo Namazake (unpasteurized sake), embodying the passionate dedication of the artisans who inherit Hachinohe's traditions.

"Ura Mutsu Hassen" is a limited-distribution product from Hachinohe Shuzo, featuring a playful label design with the characters "Mutsu Hassen" reversed. Brewed as a junmai daiginjo muroka nama genshu (unfiltered raw sake), it has specifications of 50% rice polishing ratio, 16% alcohol content, and sake meter value of -3. It combines the refined taste of junmai daiginjo with the fresh and bold flavors characteristic of unfiltered nama sake, featuring aromatic fragrance, sweetness, and fresh vibrancy. This highly rare limited sake harmonizes clear umami, satisfying body, and the juiciness distinctive to nama sake.

"Takumi Sato" is a sake brewed only with rice personally cultivated by Toji Sato and local water. It is aged in bottles to skillfully draw out a rich body and mellow flavor. It is characterized by a mature, full-bodied smoothness with a subtle sweetness. The umami flows gracefully alongside a firm acidity, offering a medium to slightly dry profile.

"Inaoi" is a brand derived from the company's original brand "Inaoi Masamune," carrying on the local history.

"Sosen" is a brand included in the Hatomasamune product lineup.

"Bushido" is a brand included in the Hatomasamune product lineup.

"Sekinoi" is highly regarded for its lack of impurities and its robust rice umami and body. The brewery uses soft water from three on-site wells and employs traditional manual "fubune" (lever press) squeezing to produce a firmly flavored, dry sake.

"Kitaisami" is a Daiginjo sake brewed with 100% Yamada Nishiki sake rice. It is a rare brand limited to 800 bottles per year, presented in an exquisite Aomori Hiba (cypress) box. Traditional manual squeezing ensures a dry profile with a deep and robust flavor.