Japanese Sake Makers

“Hakodate Jozo” encompases the entire southern Hokkaido area, the “郷Go (township),” that was once under the Hakodate Bugyo(magistrate), and utilizes the sake rice grown here and the subterranean water from the famous Mt. Yokotsu to brew sake. Southern Hokkaido terroir is pursued when brewing the “tanrei amakuchi” sake, which is a clear, sweet, and smooth-tasting sake that possesses a pleasant richness and depth. We bring you a true local sake carefully made and filled with the goodness of Hakodate, Southern Hokkaido, and passion for sake-brewing that both the “Mr. Hiroki Higashiya toji (chief brewer)” and the other brewers possess.

Established in 2021, on the site of Hakodate City’s former Kameo Elementary and Middle School, in a valley in Eastern Hakodate blessed with water and rice.
We use only Hokkaido brewer’s rice, including the local Kameo Town’s produce, and carefully prepare each portion of moromi fermenting mash through traditional handmade techniques to produce a small quantity of Junmai Sake.
As we aim for a local sake loved by the region, we research fermentology and the science of fermentation in collaboration with the National Institute of Technology, Hakodate College, and nurture human resources for the future of sake.

Since its founding in 1916, Niseko Shuzo has been dedicated to brewing sake that “without added water,” and which focuses on the use of good “water” and “air,” and the “environment,” in which the sake is brewed. The water used here comes from “natural spring water” from Mt. Yotei. The kura(storehouse) is located in a region of heavy snowfall, which is fit for low-temperature fermentation. We use Hokkaido-grown shuzo kotekimai “Suisei,” “Ginpu,” and “Kitashizuku” as the main ingredient for brewing truly authentic Dosanko(Hokkaido) sake. Today, the Niseko area is a major international resort city, bustling with excitement, and strives toward the realization of fusion with Japanese culture.

Established in 1899, Tanaka Sake Brewery is the only sake brewery store in Otaru with a history of over 120 years. The store’s brewery,”Kikkogura,” is one of the very few breweries in Japan to brew sake year-round. It is dedicated to using only Hokkaido rice to brew delicious sake. The store usually has ten different sakes available for tasting, such as their signature label, “Takaragawa,” and other raw sakes, and limited edition sakes, so the store is constantly busy with many foreign tourists. The main store, which is also a designated historical landmark of Otaru, has a nostalgic atmosphere that adds to the romance of tasting sake. Popular sakes here are fruit liqueurs such as “Otaru Bijin,” and “Maho no Itteki” mirin made with ingredients sourced in Hokkaido.

Nippon Seishu company, known for [Chitosetsuru], was established in 1872 in the region of Sapporo, which was rich with clear snowmelt fit for brewing sake. We have received gold medals at national sake appraisals for 14 consecutive years, as well as winning gold medals at sake appraisals every year here in Sapporo, making us a top class sake brewery. Today we are the only sake brewery in Sapporo, and we take pride in brewing sake made from local Hokkaido ingredients such as sake rice. It is our hope that the “Chitosetsuru” which our customers have come to love, will continue to be a trusted label of “local Sapporo sakes,” that is made on the promise of local production for local consumption.

“Kunimare” was born in the town of Mashike, which flourished as a location for separating and grading herring, which became a prominent industry at the end of the Edo period. The brewery started out by making sake for “yan-shu,” fishermen and staff who worked for the fishery. Mashike, which has always been blessed with high quality water, was a popular place for Kitamae merchant ships to secure drinking water. “Kunimare” is a local sake made with blessed natural resources of this area. The stone kura and storefront of the brewery is reminiscent of the Meiji and Taisho period, and blends into the historical landscape of the city. Our mission is to pour our love into sake-making, to produce a local Mashike sake that will be appreciated by many people.

Ever since our establishment in 1878, we have been contemplating and pursuing the question, “what is a local sake that can only be made in Hokkaido?” Within these historical walls of the kura, which was designated as a National Tangible Cultural Property, is where we strive to answer that very question. Our trademark “Kita no Nishiki” expresses our desire and spirit to “return home with glory,” and it is this pioneer spirit that supported the demand for sake during the prosperous period of the coal mines. We built our kura in Sorachi, the largest rice producer in Hokkaido to pursue quality over quantity to brew 100% specially made sake. Furthermore, based on our motto, “brewers, rice, and water sourced in Hokkaido,” we strive to brew a sake above all other sakes that will continue to be admired by all.

The Kinteki sake brewery is situated at the northern tip of Kabato-gun, approximately in the center of Hokkaido. It is flanked on the east by the Ishikari River, Hokkaido’s mother river, and Mt. Pinneshiri, revered as “mountain of the gods,” on the west. The Pinne district in the region, is also famed for its production of Hokkaido rice. Water, another important factor in sake-brewing, comes from the subterranean water of “Tokumiya River,” which is clear snow melt that runs off of Mt. Pinneshiri. We strive to brew local sake with rich flavor by combining this high-quality water with high-grade sake rice.

Takasago sake brewery was established in Asahikawa, an extremely cold region of Hokkaido in 1899. The harsh cold climate of the region and nature surrounding Mt. Taisetsu give rise to clear snowmelt which flows all the way to Asahikawa. For this reason, the area was once known as the “Nada of the north” as there were many breweries due to high-quality rice and water found in the region. Along with “Kokushi Muso” a dry sake born in 1975, we strive to brew sake mainly made from Hokkaido rice, and remain a local sake brewery of Hokkaido which delivers delicious northern sake.

True “local sake” is defined as one that is made from rice and water sourced locally. At Taisetsunokura is a truly authentic Hokkaido sake, made from 100% Hokkaido rice, and the strong desire to create a “remarkably delicious sake typical of Hokkaido.” Sake brewed from clear water from Mt. Taisetsu and polished by the vast nature of Asahikawa, has a sharp and crisp taste.

Otokoyama sake brewery began in Itami during the Kanbun period, approximately 350 years ago, and continued through the Edo period, becoming the first famous brand of sake, both in its time and today. It has been consumed by many who have carved their name in history, and has become a traditional brand of sake that has been preserved until today, along with ancient and valuable materials. Subterranean water from Mt. Taisetsu’s perpetual snow, and the harsh cold climate of the region give rise to a perfect environment for brewing sake. As far as quality is concerned, it has received recognition both domestically and internationally, winning numerous gold medals in sake competitions.

Michizakura Shuzou was established in Nakatsugawa City, Gifu prefecture in the year Meiji 10, and reopened in Higashikawa town of Kamikawa in November, 2020 (Reiwa 2) as a “public-built and privately operated” brewery. Utilizing our history and experience gained during our operation in Gifu, we make mainly Junmai sake from delicious Hokkaido rice and water. Our goal is to make a smooth and elegant-tasting sake.

For the mother water we use natural water with a temperature of 7° Celsius that comes from snowmelt from Mt. Taisetsu, and spring water which is gathered at the source. Only Shuzo-kotekimai (sake-brewing rice) grown in Hokkaido by trusted farms we know personally is used. Each step of the traditional process is carefully performed by hand, from adding the mash to preparing it for brewing, to make high quality Junmai sake. We strive to brew sake that is not extreme, but simply tasty, and which can be enjoyed by many people. It is our hope to transmit this local Hokkaido brand, made in Japan, to all of Japan, and to the world.

In 2020, “Hekiungura” a sake brewery and the first of its kind to be built on the premises of a national university, was established at Obihiro University of Agriculture and Veterinary Medicine. Water from the Satsunai River system, which flows from the Hidaka Mountains, and which has been recognized numerous times as one of the most transparent streams in Japan, is used for brewing sake, and the rice used is sourced in Hokkaido. Using a very traditional hand-brewing process, a high-quality sake is brewed. To raise future brewers and enhance local creativity, studies and research on fermentation and distillation are conducted together with local affiliates and the university. 

Established in 1919, the company changed its name to Fukutsukasa Corporation in July of 1991. The name for their signature label “Fukutsukasa,” is derived from ancient Japanese characters that denote auspiciousness. “福”meaning happiness, and “司”which means to rule or govern, in hope that the sake would be considered a good luck charm that reigns in happiness and good fortune. The sake is made with subterranean river water which wells amidst the rich nature of eastern Hokkaido, that is filtered and purified over a long period of time. The cool summer climate is ideal for maturation and storage of Japanese sake. “Fukutsukasa” is a local sake of Kushiro, Hokkaido, made by the passionate brewers who brave the harsh conditions of winter in order to make the perfect sake.

Nemuro, Hokkaido, is the easternmost tip of Japan, where the sunrise can be seen the earliest in Japan. The Sea of Okhotsk, with the Kuril Islands scattered about, spreads out in front. [Kita no Katsu] is a famous sake label established in Nemuro in September, 1887, over 100 years ago. The clear air and distinct seasons, products of a stable climate, and the rich nature that encompasses the area make for the perfect environment in which to brew sake. This environment and our traditional technique are what bring life to a aromatic and delicate-tasting sake. We bring you a romantically delicious sake from the northern country.