Brewery Introduction

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日本地図

Introduction of Aomori

Aomori prefecture is located at the northernmost tip of Honshu, the main Japanese island, along nearly the same latitude as New York, Beijing, Rome, and Madrid.
It is the 8th largest prefecture in Japan by land area and is surrounded by ocean on three sides with the Ou mountain range dividing the prefecture in half to the east and west, providing nature’s bounty from both the mountains and the sea. Aomori city’s average temperature is around 10 degrees Celsius, and the average yearly snowfall is 700 cm. The heavy snow closes off the city during the long, harsh winters.

Aomori is divided into three main areas surrounding the cities of Hirosaki, Aomori, and Hachinohe. The Hirosaki area (also called the Tsugaru region) on the western side of the Ou mountains and the Nanbu ("southern") area on the eastern side of the mountains have different histories, climates, cultures, and traditions.

りんご

Culture of Aomori

Local specialty produce from the mountains includes apples, Chinese yams, garlic, and burdock while the sea provides scallops, squid, Japanese halibut, tuna, and clams. Savory chickens are also found here. In particular, the prefecture boasts a 60% share of nationwide apple production.

The Aomori Nebuta Festival, Hirosaki Neputa Festival, Goshogawara Tachineputa Festival, and Hachinohe Sansha Taisai are famous regional events, and artifacts from the Jomon period have been discovered at the Sannai-Maruyama site and Korekawa site.

白神山

Introduction of Hirosaki City

The Saito Sake Brewery is located in Hirosaki city near Hirosaki Castle, an area known for its magnificent cherry blossoms in spring. The sake brewing process begins in late autumn, and continues through the winter when the brewery is enveloped in freezing temperatures and deep snow.

Mt. Iwaki rises to the north of the region, a part of the Shirakami-Sanchi Natural World Heritage site, and is often called the Mt. Fuji of Tsugaru locally. It brings bounty to the Tsugaru region.

酒蔵

Saito Sake Brewery

Early in the Edo period, Saito Sake Brewery began as a shubo manufacturer in 1603 selling to the sake brewers in the Tsugaru area. Shubo is the yeast required in large amounts in order to ferment sake. The essence of brewing can be characterized as 3 key factors by the ancient saying "1. Koji (rice malt) 2. Shubo (yeast starter) 3. Expertise."

Later, the business turned to sake brewing in 1904, with the intention of crafting the ideal sake that is "meticulous about ingredients, meticulous about craftsmanship, safe to enjoy, loved by the local community, and posessing a flavor that never grows old."

Since then, we continue to brew sake at Saito Sake Brewery with the belief that it is our mission to pass on the culture and history of Japanese sake to future generations by lovingly maintaining the techniques of our shubo producing origins, the sake brewing techniques passed down for generations, and the tools and equipment within the brewery that share the same long history.

Our brands, Matsumidori and Reiho, beloved by the people of Tsugaru; Rokkon, our new pursuit in sake brewing; and Deka, brewed with special care; are all brewed by hand using our time-honored methods.

Saito Sake Brewery
Company Saito Sake Brewery
CEO Kenji Tanaka
Address 58 Komagoshimachi,
Hirosaki-shi, Aomori-ken
Tel 0172-34-2233
FAX 0172-34-2234

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Saito Shuzo Brewery Inc.
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Saito Sake Brewery Co., Ltd.
Phone no: 0172-34-2233
E-mail: info@matsumidori-s.com Hours of operation: Weekdays (excluding Sat, Sun, and public holidays) 9:00 a.m. – 5:00 p.m.

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