The cold Akita climate is suitable for the slow, low-temperature brewing method, lending the sake a smooth refreshing palate. Their special junmai-shu, Shirakami Sanchi no Shiki is made with water from the world heritage Shirakami Sanchi mountain ranges, producing a deep crispness. Available for purchase at Liquor House Saito.
Main products: Yaesu Reishu, Shirakami Sanchi no Shiki Special Junmai, Miyamanishiki Junmai etc.
Access: 15 minutes by foot from Omagari Station
Brewed using carefully selected locally grown rice and yeast with a slow, low-temperature method popular in the region, Akita Fuji compliments various cuisines and is known for its clean sharpness. Available for purchase at the Kimon Akita brewery.
Main products: Seishu Akita Fuji, Junmai Ginjo Kakumagawa etc.
Access: 20 minutes by car from Omagari Station & 10 minutes from Akita Expressway Omagari IC
Hideyoshi was once privately commissioned to brew sake for the lord of Akita and was recognised as outstandingly (hidete) good (yoshi), which lead to the brewery’s naming. In their 320 years of operation, Hideyoshi has continued to produce high-quality sake with 100% home-grown rice, providing a distinct sharpness and balance. In recent years they have also developed a sparkling sake and rice shochu.
Main products: Hideyoshi Daiginjo, La Chamte etc.
Access: 10 minutes by foot from JR Ugo-Nagano Station / 30 minutes by car from Akita Expressway Omagari IC
Water originating from snow melting off the Dewa Hills is used to give the sake a rich aroma, umami and pleasant sharpness. Dewatsuru’s has a rice field to bottle approach, centred around a rice cultivation association formed by the brewers and local farmers, ensuring the sustained production of high-quality base ingredients.
Main products: Junmai Daiginjo Hishonomai, Junmai Matsukura, Kimoto Junmai etc.
Access: 23 minutes by car from Omagari Station & 10 minutes from Akita Expressway Omagari IC
Kario uses spring water that passes through a natural underground gravel filter surrounding the brewery. Originating from the nearby Ou Ranges, the water contains the right balance of minerals at a medium hardness which is ideal for the yamahai method of production passed down at Kariho. This water is central to the fermentation process, giving the sake a fresh aroma and flavour, and bringing out a defined sharpness.
Products: Junmai Daiginjo Yoshinaga, Yamahai Junmai Cho-karakuchi, Ginjoshu Rokushu etc.
Access: 8 minutes by foot from Jinguji Station
For over three hundred years, Chiyo Midori has been carrying on the tradition of brewing a gentle, refined flavour through handmade processes. Their casual but sophisticated brewery is designated as a national tangible cultural property and from its beginnings, has been producing high-quality, mellow sake with water drawn from the on-site well. Brewery tours are available on reservation.
Products: Chiyo Midori, Juemon, Daiginjo etc.
Access: 8 minutes by foot from Ugo-Sakai Station / 6 minutes by car from Akita Expressway Koywa IC
Kinmon’s aged Yamabuki Gold won the gold award in the sake category at the 2014 International Wine Challenge. The long maturation period gives it a beautiful amber glint and the barrel ageing process is evident through the refreshing fragrance, sweetness and texture.
Products: Yamabuki and other aged sake, Umeshizuku plum wine, seishu etc.
Access: 14 minutes by car from Omagari Station & 10 minutes from Akita Expressway Omagari IC
Fukinotomo brews a simple sake, true to the umami of the rice of which it was made. At the brewery, there is a permanent exhibition of items involved in the sake-making process, as well as a cafe where you are able to try original blend coffee made with the same water that goes into the sake. The monthly pay-by-weight sake sale and bi-annual festival are particularly popular.
Products: Fukunotomo Daiginjo, Junmai Ginjou Fuyuki, Junmai Ginjo Jinguji, Kurauchi Genshu etc.
Access: 2 minutes by foot from Jinguji Station