Thoughts for sake brewing
Hachinohe Shuzo only uses select rice and yeast made in Aomori to create a safe and delicious local sake that is both environmentally friendly and suitable for today’s health-conscious people. We also use clean and clear water from the Kanisawa area of Hachinohe to meet these concerns.
About Hachinohe Shuzo
Our brewery started in 1740 when the first-generation Komai Shozaburo left Omi Province for the land of Mutsu (Tohoku) to find a good place to produce sake.
About Ganja Natural Sake Club
Revitalize the natural rice paddies of Kanisawa,
and experience brewing sake with natural rice.
Only members of the Ganja Natural Sake Club can take part in these activities
as they work together to produce an original natural sake.