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Brewery's commitments to sake making
- Keeping our work process simple, we aim for sustainability and improved sake quality
- To provide our customers with delicious sake, we strive to keep our work process simple and efficient. A feature of this process is that we use white koji for our high-temperature saccharification yeast starter. This allows us to avoid adding extra lactic acid and to move the starter to the main fermentation tank in about two days.
History and culture of the brewery
- A local sake brewery in Minatomachi, Hachinohe
- The raw materials used in this sake are rice grown in Aomori Prefecture, underground water in the Kanizawa area of Hachinohe, and yeast and local produce from the prefecture. We also champion local production for local consumption.
Hachinohe, the castle town that was the home of the Hachinohe domain
Hachinohe is a central city on a par with the cities of Aomori and Hirosaki. The traditional performing art of enburi, the Hachinohe Sansha Taisai festival, and the equestrian sport of dakyu are all designated as important intangible folk cultural properties of Japan. Hachinohe also has many crafts and local dishes. Sometimes called Ice-Capital Hachinohe, winter sports are also popular here. Surrounded by mountains and the sea, the area is rich in resources.
A land offering an abundance of products from the land and sea
The harsh climate caused by the Yamase, a cold northeasterly wind together with the abundant blessings of the sea have given the Hachinohe region a unique food culture. The difficulty of rice cultivation has given birth to dishes including senbei-jiru, a soup containing large thick wafers made from wheat and ichigoni, a consommé soup made with sea urchin and abalone. Other products include mackerel caught in the offing of Hachinohe, squid, strawberries, cherries, and in recent years, the brand beef Marihime Ushi.
See Company Information
|Company name||Hachinohe Sake Brewery Co., Ltd.|
|Address||9 Honcho, Minatomachi, Hachinohe, Aomori Prefecture|
AwardsHas gained This is MECENAT 2018 certification, Vegan certification, etc.