Hachinohe Sake Brewery has a brewery near Minatobashi. This brewery has a long history, having been founded in 1775 (Yasunei XNUMX). The first generation, Shozaburo Komai, was an Omi merchant from Shiga Prefecture (present-day Takashima City), but the history of the brewery began when he moved to Mutsu and aspired to brew sake. Since then, the head of the family has inherited the name of Shozaburo, and the current head is the eighth generation. The sake brewing that Eighth Generation Shozaburo aimed for takes pride in being local sake from Aomori Prefecture, and is particular about using rice and yeast produced in the prefecture. The water used for preparation is famous water from the Kanizawa area of ​​Hachinohe City. It is filled with love for Aomori and Hachinohe.

The representative brand ``Mutsu Otokoyama'' is also known for being the first to register the ``Otokoyama'' brand, which can be seen throughout the country, as a trademark in 43. It has long been loved by local fishermen as the sake of the fishing town. In 1910, the brand ``Mutsu Hassen'', which represents the current Hachinohe Sake Brewery, was created. This sake was created with the hope that as many people as possible can enjoy it while valuing the sake brewing that is loved by locals. We use plenty of sake brewing rice "Hanafubuki" and "Hanamoi" ​​grown under contract in the southern area of ​​Aomori Prefecture. Of course, the water used for preparation is famous water from the Kanizawa area. While making full use of the traditional intuition and methods of Nambu chief brewers, he also learned from the latest in brewing science. They also took modern consumer tastes into consideration and practiced detailed and careful sake brewing. This passion was sublimated when ``Mutsu Hassen Daiginjo'' won the top prize in the 10 IWC (International Wine Challenge) SAKE category. Although there are many breweries in Aomori Prefecture, this was the first time the prefecture received this award, and it attracted a lot of attention. Many sake lovers are fascinated by the gorgeous ginjo aroma.

As a warehouse with a long history, the building makes effective use of its legacy and is enthusiastically engaged in mécénat activities for the local community. The storehouses and main house built in succession during the Taisho era, designated as ``Agency for Cultural Affairs Registered Tangible Cultural Properties'' and ``Hachinohe City Landscape Important Buildings,'' have been beautifully renovated and host various exhibitions and concerts. . In recognition of its activities that support art and culture and contribute to regional revitalization, it received the 2018 Mecenat Award for Excellence. They are also putting their brains into sake brewery tourism, such as implementing a brewery tour plan that includes a brewery tour and tasting. The course lasts about an hour and includes a tour of the storage cellar while explaining the history of the brewery, followed by time for tasting sake in the tasting space. There is also a plan that includes a tour of the Hachinohe houseboat "Niida Maru" which is moored on the Niida River that flows by the warehouse, and is popular as it allows you to experience the retro warehouse and the atmosphere of a fishing town.

Currently, the 8th generation Shozaburo's sons are active in their own fields and are enlivening the brewery. His older brother, Managing Director Shusuke Komai, works hard to internationalize sake as vice president of the Japan Sake Brewery Youth Council, a national organization for young brewers, and travels around Japan and abroad. His younger brother, Managing Director Shinsuke Komai, works as the chief brewer and spends his days working together with young sake brewers to create new types of sake. It makes me so happy to see the new generation, who will be responsible for the next generation, enthusiastically working hard on sake brewing. The brewery is always striving to produce sake that meets the needs of the times, with a focus on the local community, consideration for the environment, and the pursuit of living a fulfilling life.

Yoshie Hiraide Select “Mutsu Hassen” 2 Recommended Bottles

Mutsu Hassen 8000 Dry Sparkling Brut Nature

Although he had previously worked on sparkling sake, he went to Champagne for training and made this bottle using the same method as Champagne. ``The non-dosage gives it a clean crispness and the plump sweetness of the rice.The delicate bubbles are also gorgeous.''

kinds:-
Raw material rice: 100% rice from Aomori Prefecture
Rice polishing ratio: Not disclosed
Sake level: Not disclosed
750ml 6,000 yen (excluding tax)

Mutsu Hassen Kijoshu

Kijoshu is a sake brewed with sake instead of water. ``The fruity aroma, richness, and thickness are just like a dessert wine.The unique sweetness of sake with a low rice polishing rate spreads gently.It's a drink you'll want to sip slowly after a meal.''

kinds:-
Raw material rice: Hanafubuki
Rice polishing rate: 77%
Sake level: -25

720ml 2,500 yen (excluding tax)

◆Mutsu Eight Immortals/Mutsu Otokoyama Hachinohe Sake Brewery Co., Ltd.

9 Honmachi, Minato-cho, Hachinohe City, Aomori Prefecture

0178-33-1171

Toshie Hiraide

Born in 1962. Representative director of Corpo Kou Co., Ltd., which aims to internationalize sake and attract inbound tourists to regional areas. He is the sake samurai coordinator. IWC Ambassador. Shoryudo Ambassador (Inbound Ambassador for XNUMX prefectures in Chubu and Hokuriku)

Premium X   With pride in sake brewing. Sake and brewery selection recognized by the world

``Sake Samurai'' was started in 2006 by the Japan Sake Brewery Youth Council, a national organization of young brewers, in order to restore the pride of sake and spread the culture of sake not only within Japan but also to the world. Sake Samurai Coordinator Yoshie Hiraide, who is working to realize the dream of turning Sake into a tourism-based nation, will introduce unique sake breweries that Japanese sake lovers should visit at least once, and the sake they want to taste there.

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