Sake Brands
in Aomori

"Denshu" literally means "Sake of the Rice Fields," indicating it is a Junmai sake made only from rice harvested in paddies, without any added alcohol or sugar. It was launched after three years of development during an era when fortified sake was the norm. The brewery discovered the seeds of the legendary "Kojo-nishiki" rice and successfully revived it through contract farming. This variety had been discontinued in 1980 due to the rise of Yamada-nishiki. The "Denshu Junmai Gingo Kojo-nishiki" is polished to 50%, offering a harmonious blend of soft ginjo aroma and rice umami with a balanced, light profile. Known for its refreshing sweetness and crisp acidity, it is highly popular as a staple summer sake.

"Kikuizumi" is one of the brands of Nishida Shuzoten, encompassing products like Daiginjo and Utou.

"Sotogahama" is a limited-distribution brand from Nishida Shuzoten, named after the historical name of the Aburakawa district in Aomori City, where the brewery is located. Brewed with Aomori's "Hana-fubuki" sake rice and soft water from the Mt. Hakkoda spring system, it features a deep rice umami and a sharp, dry finish, though a subtle sweetness can also be detected. The "Sotogahama Junmai Gingo Haikara/Monochro" labels were developed entirely from scratch by the brewery's young staff in their 20s and 30s, led by the future 6th-generation head, Rikuro Nishida. This project was completed without direct supervision from the master brewer, relying instead on their own experience and creativity. "Haikara" (the 30s project) focuses on a 13% low-alcohol concept, while "Monochro" (the 20s project) aims for a brilliant quality, polished to 50%, suitable for competition standards. Sotogahama represents the traditional Nishida Shuzoten's dedication to nurturing young talent and embracing new challenges through limited-release innovative sake.

"Ajigasawa" is a brand line from Ozaki Shuzo, brewed using the pristine underground water of the Shirakami-Sanchi mountains.

"Iwakigawa" is a brand line from Ozaki Shuzo.

"Buna no Shirakami" is a brand named after the beech (buna) forests of the Shirakami-Sanchi mountains.

"Shirakami no Kin-ayu" is a brand named after the yellow-marked sweetfish (ayu) that inhabit the clear streams of Shirakami.

"Andoh Suigun" is the flagship brand of Ozaki Shuzo. It is named after the "Andoh Navy," masters of the Sea of Japan who forged the prosperity of the "Tsugaru Tosa-no-Minato" trading port from the late 12th to the 15th century. The label features a striking red design depicting the sun setting over the Sea of Japan, evoking the romanticism and grandeur of the northern conquerors.

"Sake Brewed with Shirakami-Sanchi Spring Water" is a product whose name directly states its use of water from the UNESCO World Heritage site.

"Shirakami no Shizuku" is a brand evoking the image of the pure "drops" of water from the Shirakami-Sanchi mountains.

"Kami no Za" (The Seat of God) is a brand named after the sacred and majestic image of the Shirakami-Sanchi mountains.

"Inagawa" is a brand of Hachinohe Shurui Daini Factory. The brewery is now closed.

"Gonohe no Donberi" is a Junmai Nigori (cloudy) sake, featuring a refreshing sweetness and a slightly dry aftertaste.

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

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

"Jokyu" is the main brand of 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.

"Nebuta" is named after Aomori's grandest and most majestic festival, the "Nebuta Matsuri." Its packaging and labels feature powerful Nebuta artwork by the master artist Hiroo Takenami. Characterized by a crisp, dry (karakuchi) and light (tanrei) finish, this sake captures the energy and sharp movements of the "Haneto" dancers as they leap to the rhythmic cries of "Rassera! Rassera!" A highly acclaimed masterpiece, it won the top prize in the Junmai category at the 2017 International Sake Challenge. It offers a smooth, mellow profile that reveals the rich umami of the rice despite its clean finish.