Brands

Kitami Kangiku is a flagship brand of the historic Yamada Shuzo. Its name, meaning 'Winter Chrysanthemum,' reflects the brewery's ambition to create sake that is as resilient and elegant as a flower blooming in the harsh Hokkaido winter. It is cherished locally for its sharp, dignified character that pairs beautifully with regional Okhotsk cuisine.

Eiko Mashu is named after the mysterious and pristine Lake Mashu in Hokkaido. It embodies an image of clarity and high quality, reflecting the lake's unparalleled transparency. While production is now delegated to Kinteki Shuzo, it continues to offer a clean and pure flavor profile that captures the grand nature of the Okhotsk region.

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.

Hachitsuru is the flagship brand of Hachinohe Syurui. It was named by combining the "Mukai-tsuru" (facing cranes) crest of the Nanbu clan, who ruled the Hachinohe Domain, with "Hachi" (8) from the place name. The calligraphy on the label is historic, provided by the artist Taikan Yokoyama in exchange for 4 to (72L) of the brewery's sake. The popular products, brewed with Aomori's "Hana-fubuki" rice polished to 60% and Association Yeast No. 10, are characterized by a full-bodied umami and a smooth aftertaste. By using Association Yeast No. 10, the rice's umami stands out with a calm mouthfeel, achieving a satisfyingly robust taste with just the right touch of fruitiness.

"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.

Mutsu Otokoyama is a traditional brand of Hachinohe Shuzo, inheriting the pride of the original "Otokoyama" name. It has a history of being cherished by local fishermen and is characterized by a sharp, dry taste that pairs perfectly with seafood dishes.

Mutsu Hassen is the innovative face of Hachinohe Shuzo, characterized by its gorgeous aroma and fresh sweetness. The name embodies the wish for the drinker to feel as comfortable and enlightened as the "Eight Immortals." Its modern and sophisticated taste is highly acclaimed both in Japan and overseas. Valuing the freshness of "just-squeezed" sake, it delivers a new appeal of sake where fruity fragrance harmonizes perfectly with the umami of rice.

"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.

Hatomasamune features a "crisp and light" flavor with little idiosyncratic character. Its clean mouthfeel makes it an excellent pairing for any kind of dish.

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

"Hakkoda Oroshi" is carefully brewed using 100% "Hana-fubuki," a sake rice variety from Aomori, polished to perfection. It features a mellow and rich flavor that fully brings out the taste of the rice. While the aroma is subtle, the taste is robust, making it a perfect companion for a wide range of meals.

"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.