About 66% of the prefecture is mountainous / forest area such as Mt. Iwaki, Mt. Hakkoda, Shirakami mountains a world natural heritage site, Towada Hachimantai and Shimokita Peninsula National Park. This vast area with untouched jewel of mountain forest stores enormous amount of spring water and it has different features by each natural water sources. The hardness of the water in Hachinohe area, where Mabechi River, Nida River, and Oirase River flow into the sea, is relatively high in the prefecture. The feature makes it easier to obtain dry and full body type sake. The water in Towada, Kamikita, and Gonohe area are medium-soft water consists of underground water derived from water that has soaked into the land. This water feature makes it easy to make soft and clean sake. The water in Aomori / Ajigasawa area is moderately soft thanks to underground water from the Nakayama mountains and Shirakami mountains. Chlorine is high since it’s close to coastal area. Those two factors give depth to the water and makes it easy to make clean sake. The water in Kuroishi area, where underground water in Hakkoda is spring out, is mildly acidic, has moderate hardness, and contains a fair amount of minerals. It is easy to make well-balanced sake, and because it contains a large amount of nitric acid, it is also suitable for making kimoto. The water in Hirosaki area is mainly underground water from the Iwaki River. Although it depends on the depth of the well, the water is slightly acidic and soft. This water makes it easy to make wide range of sake from sweet to dry.

Aomori Prefecture is surrounded by the Sea of Japan, the Tsugaru Straits, the Pacific Ocean, and Mutsu inner bay. Climate of Aomori prefecture is wildly different by east to west because the prefecture is divided by central mountains called Ou Sanmyaku. In the winter, eastern part of the prefecture has many dry and sunny days, while western area has a lot of snow due to humid air from the Sea of Japan. In the summer, on the other hand, eastern part of the prefecture has cold and humid days due to the influence of the cold wind (Yamase) from the Pacific Ocean, and the western area has more summer-like days. People in Aomori prefecture live with their own nature, which changes from region to region and from season to season. It has a long and harsh winter, a spring that feels the breath of life, a summer with energetic festivals, and a bright autumn that is unique to the northernmost tip of mainland Japan. The beautiful nature of the four seasons fosters a simple and warm person who is strong, serious and caring. Someone says people from Aomori has shy and hesitant personality but as soon as they recognize you as a friend, they will be one of the friendliest people you’ll ever meet.

Sake brewing has been carried out by farmers working temporary in winter. At Rokka Shuzo Brewery, where inherits this tradition, Takahiro Kawai is the director of the brewery and the sake brewer. "Farmers are really hard-working people. They literally have no days off and laughing about it" Takahiro said. Rokka Shuzo Brewery makes sake from October 20th to the end of April every year and manufactures shochu and liqueurs from May. Only 15 people works there to make wide variety of sake and 9 of them are seasonal worker such as farmer. “When it comes to make new recipe, it’s very important to be open for ideas from every employee and show my passion towards it.” Takahiro said. Sake brewed with legitimate skill and firm teamwork with veteran brewers, who have been working for 20 years, is highly evaluated not only in domestic competition but also overseas. "I'm looking forward to exchange information with brewers from other breweries. It’s so fascinating that sake will taste different by each brewery even if we use same sake rice, yeast, and koji.” Takahiro said. From now, it seems like connection across breweries in Aomori will enhance and deepen the taste of Aomori sake.

＊Rokka Shuzo Co., Ltd.＊
Address / 217 Toyoda, Mukaitonose,
Hirosaki-shi,
Aomori-ken 036-8066 Japan
Tel / 0172-35-4141
Please refer to the URL