Kuribayashi Brewing & Co.

代表銘柄

Harukasumi

酒蔵について

Founded in 1874 in Rokugo, Akita Prefecture (now Misato Town). Misato Town is situated at the foot of the Ou Mountains and is known as a “village of water,” with 126 springs selected for the “100 Famous Waters of Japan” list. Even today, the area lacks a public water supply system, and households rely on groundwater for their daily needs. Rice cultivation, which makes use of this abundant water, is also thriving. 　At our brewery, we use the Akita sake rice variety “Misato Nishiki” for approximately 80% of our production. Misato Nishiki not only possesses excellent qualities as a sake rice—such as low protein content and suitability for high polishing—but also has a refined elegance characteristic of the northern regions. We feel it pairs well with our brewing water and yeast, making it well-suited to our brewery, and we have consequently increased our cultivation of this variety. Taking into account not only the annual variations in climate but also differences in growing regions and farmers, we carefully adjust the rice washing time, koji preparation methods, and fermentation temperatures to brew with the utmost care and attention to the rice. Using this blessed water and rice, our goal is to create a “sake that pairs well with a home-cooked meal.” It is a sake that you can buy on an ordinary day, enjoy with dinner, and simply say, “Ah, this is delicious.” The sweetness, acidity, and astringency are not overly pronounced, and the aroma is gentle. The high-quality flavor inherent to sake pairs well with seasonal ingredients from the mountains and the sea. At Harugasumi, we primarily use Kumamoto yeast from the No. 9 strain, but in recent years, we have also increased our production of sake brewed with “Kameyama yeast,” which was discovered at our brewery. Named after our former head brewer, this yeast also produces a well-balanced flavor and aroma. At the end of the day, we hope you’ll enjoy savoring this sake while sharing a meal with your family.