Sake Brands
in Aomori

"Kamekich" is a brand bearing the brewery's shop name. It features a gentle aroma and a characteristically Aomori taste where rich rice umami, acidity, and bitterness are perfectly integrated. It is a popular sake consumed locally within Aomori and can be enjoyed at almost any local restaurant.

"Tsugaru Musume" is one of the brands in the Nakamura Kamekich product lineup.

"Inamuraya" is a limited-run sake crafted with long-accrued techniques and careful low-temperature fermentation. To ensure quality is maintained throughout the distribution process, it is exclusively available through authorized specialty retailers. The goal is a sake that is rich and fragrant yet possesses a crisp and clean finish.

"Kikunoi" is one of the flagship brands of Narumi Jozoten.

"Tamamono" is one of the brands in the Narumi Jozoten product lineup.

"Hatsukoma" is a brand of Sato Shuzo. The brewery is currently closed.

"Oniwarai" is a brand of Sato Shuzo. The brewery is currently closed.

The "Manji" (swastika) was once the crest of the Tsugaru Clan, said to represent the spirit of "discarding self-interest to serve society." Since 1900, it has served as the official emblem of Hirosaki City. This historic mark, used as a flag insignia by the Tsugaru family during the clan administration period, is considered a symbol of virtue, harmony, and auspicious longevity.

"Kikusui" is one of the brands of Sato Shuzoten.

"Tsugarushu" is one of the brands in the Marutake Shuzoten product lineup.

"Dairinkikumori" is the genshu (undiluted) version of the flagship brand "Kikumori," offered as both Futsushu genshu and Honjozo genshu.

"Shirakami Roman no Utage" is a Junmai Ginjo brewed with Hana-fubuki rice, featuring a 55% polishing ratio, a sake meter value of +1.0 to +2.0, acidity of 1.4 to 1.5, and an alcohol content of 15-16%. It captures the essence of traditional handmade brewing, bringing out the rice's umami to create a mellow yet sharp dry profile. The Daiginjo version is also well-known for offering a surprisingly rich flavor despite its refined grade.

"Nishizawa" is a brand of Shirakami Shuzo, named after the original Nishizawa Shuzoten.

The brand "Shirakami" was named after the concept that World Heritage Shirakami-Sanchi equals "Nature," which in turn equals "Sake." Brewed with low-impurity well water (underground flow from Shirakami-Sanchi) filtered through the beech forests over centuries, it offers an exceptionally mild sweetness and rich umami. Primarily using the "Yamahai" method, they strive to create sakes that harness nature's power. Their Yamahai sakes are characterized by a clean, crisp finish without the typical gamey aroma, while retaining depth and body. The Daiginjo variety features a magnificent bouquet and refreshing mouthfeel, crafted using "Hana-omoi" sake rice and pure Shirakami-Sanchi spring water.