Please find the list of Sake breweries in Iwate, the North end of Honshu island(main island) in Japan.

Characteristics of Sake from Iwate Prefecture

 As you may be aware by now, flavours and charms of Sake are largely influenced by Toji. The Toji group in Iwate is called Nambu Toji (南部杜氏), which is one of the three largest Toji groups of Japan besides Echigo Toji of Nigata and Tamba Toji of Hyogo. Nambu Toji inheriting the technics delivered from Itami of Hyogo Prefecture in Edo Period, started professional Sake production in Morioka under a protection and developmental support of the clan.  

  Nambu Toji is one of the largest groups among Tojis in Japan. The title of Nambu Toji was originally given exclusively to the Tojis originated from the Morioka Clan, Hachinohe Clan and Shichinohe Clan. However, Tojis who learned technics of Nambu Toji are dispersed across Japan to create delicious Sake of each local region so the tile is currently used in a broader sense. If you have a chance to drink Sake from Iwate Prefecture, I recommend you try one made by Nambu Toji.

9. Kikunotsukasa Brewing Co., Ltd(菊の司酒造株式会社)

菊の司酒造｜Kikunotsukasa

Kikunotsukasa Brewing Co.,Ltd. / 菊の司酒造株式会社 – IKKI – Japanese Sake Media (ikki-sake.com)

About the brewery:

 Kikunotsukasa founded itself in (currently known as) Shiwa-cho, Shiwa-gun of Iwate Prefecture in 1772, turning its name into Kikunotsukasa Brewing in 1968.

Representative brand : Kikunotsukasa（菊の司）

 Nakatsu River passing just at the back of Kikunotsukasa Brewing flows softly and its water is as clear as its bottom is visible. Sweetfish (ayu) fishing, salmon swimming up the river, swan migrating in winter are symbolic pictures of the area. Water from Nakatsu River is obtained from the well to be used for preparation water of Sake. Water absorbs adequate minerals while flowing the land of Iwate, but it is still soft water. This preparation water is the lifeline of the brewery since it extracts umami of rice and performs a careful low-temperature fermentation.

  More than 90% of ingredient rice, mainly Yuinoka, Gin-otome and Ginginga, is locally grown. Soft water successfully extracts umami of rice. Sake is fermented over 3 weeks at a low temperature, which leads to aroma-affluent balanced Sake. The Sake has an elegant but a strong core taste, with a great balance of sweetness, acidity, bitterness and astringency.

Access and brewery visit information:

• 5 minute walk from Kami-iwaibana Bus Stop
• Brewery visit is available with prior reservation

10. Sakuragao Brewing Co., Ltd (株式会社桜顔酒造)

株式会社 桜顔酒造 | SAKURAGAO | 岩手県盛岡市

Sakuragao Brewing Co.,Ltd. / 株式会社桜顔酒造 – IKKI – Japanese Sake Media (ikki-sake.com)

About the brewery:

 Sake of Sakuragao Brewing well captures the characters of Sake from Iwate Prefecture.  Brewed at the bottom of Tatarayama Mountain of Morioka, it emits rich aroma and has smooth delicate flavours. Sake rice and Kobo are mostly Iwate-produced. The biggest Toji group of Japan, Nambu Toji, uses these ingredients to strive to create Sake above consumers’ expectations.

  On a separate note, its name, Sakuragao(桜顔, literally a cherry blossom face) comes from a description of a pinky cheek after some glasses.

Representative brand : Sakuragao（桜顔）

 Sake rice from Iwate Prefecture, namely Yuinoka, Ginginga, Gin-otome are used at the brewery. Mainly using Kobo developed in Iwate Prefecture, it is determined to deliver Sake with Iwate-grown characters, blessed by rich natural features of the region.

Access and brewery visit information:

• 2 minute from Morioka Central Industrial Park (盛岡中央工業団地)Bus Stop
• Brewery visit is available with prior reservation

11. Suisen Brewing Co., Ltd (酔仙酒造株式会社)

酔仙酒造 (suisenshuzo.jp)

Suisen Brewing Co.,Ltd. / 酔仙酒造株式会社 – IKKI – Japanese Sake Media (ikki-sake.com)

About the brewery:

 Before the earthquake in 2011, Suisen’s headquarters and production site were located in Rikuzentakata City, then it restarted its history in Ofunato City in Iwate Prefecture. It has protected and preserved the traditional methods of brewing with a focus on delivering locally produced Sake to local consumers. Its Sake is made of clear water from Hikami Mountains (氷上山), very similar to the previously used water, and Sake rice produced within the prefecture. Its Sake has been attracting a number of fans by such products as Yukikko (original), Suisen (classic as its name of the brewery), and Tagata (rarely available outside of Iwate Prefecture due to a high demand within the region) due to its rich natural origins and careful Sake brewing methods unique to Suisen Brewing.

Representative brand : Suisen（酔仙）

 Skills and efforts are essential to brew good Sake, needless to say. However what Suisen considers also important are natural features and safety in brewing. Even after the long-lasting sought of flavours, not all Sake comes to have identical flavours. Suisen thinks Sake should have unique characters to go well with local climate and local cuisine. The brewery also considers it important to provide a safe working environment where work is performed safely at peace every day. The brewery even has an inherited a motto ‘Sake brewing with nature, with no pressure’, and is determined to maintain it to overcome the severe damage from the earthquake.

Access and brewery visit information:

• 6 minute walk from Kunabatake Bus Stop
• Brewery visit is available with prior reservation

12. Sekinoichi Brewing Co., Ltd. (世嬉の一酒造株式会社)

世嬉の一酒造（せきのいち） | 日本酒・クラフトビール｜岩手県一関市 (sekinoichi.co.jp)

Sekinoichi Brewing Co.,Ltd. / 世嬉の一酒造株式会社 – IKKI – Japanese Sake Media (ikki-sake.com)

About the brewery:

The name of The name of Sekino-ichi(世嬉の一) was given with a hope that the brewery brings pleasure (嬉) to the people all over the world (世) through best (一) Sake production. The brewery always makes efforts to follow this motto shown in the brand. It understands the importance of maintaining the tradition while adding the new values to the Sake brewing. In fact a renovation is currently in process. Re-constructing the stone built brewery damaged by the earthquake, it aims to make it a new production site to be connected to the area and clients. It always hopes to deliver smiles through its Sake, Sekino-ichi.

Representative brand : Sekino-ichi （世嬉の一）

 Underground water from the Ou mountains, and carefully selected Sake rice turned into Sekino-ichi by highly skilled Nambu Toji who are especially good at making Ginjo Sake. 4 types of Sake rice (Yamadanishiki, Gohyakumangoku, Toyonishiki, and Ginginga), clear water, and Ginjo-ko infusing Kobo are used to offer deep flavours to the Sake. The brewery’s selection ranges from normal Sake to challenging innovative long-aged Sake as a sign of non-ceasing effort.

Access and brewery visit information:

• 11 minute walk from JR Ichinoseki Station
• Brewery visit is available with prior reservation

13. Senkin Shuzo Co., Ltd. (泉金酒造株式会社)

龍泉 八重桜 (ginga.or.jp)

Senkin Shuzo Co.,Ltd. / 泉金酒造株式会社 – IKKI – Japanese Sake Media (ikki-sake.com)

About the brewery:

 Seikin Shuzo is located in Iwaizumi-cho, where there’s an affluent water and natural scenes. Inheriting tradition, the brewery continues to work on innovations. For example, it produces a rare local Sake called Mori-no-Takara (Treasure of the woods) made from Matsutake mushrooms.

Representative brand : Ryusen Yaezakura（龍泉八重桜）

 Elegant Sake made using the best 100 underground water from the lake situated under the Ryusendo Cave, one of Japan’s three largest limestone caverns, and carefully selected Sake rice. Inheriting the traditions of Nambu Toji, it expects higher. The ingredients are all obtained from within Iwate Prefecture. Its charms include fermented flavours brought from umami, and fresh flavours found between nostalgic rice umami.

Access and brewery visit information:

• 3 minute walk from Iwaizumi Kami-machi Bus Stop
• Brewery visit is available with prior reservation

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