Special feature on visiting sake breweries in Akita - vol. 7 - Haruka Kuribayashi Sake Brewery

  • Akita
  • Special Features
Representative brand "Haruka
The Kuribayashi Sake Brewery was founded in 1874 in Rokugo Village (now Misato Town), Akita Prefecture. Rokugo used to be blessed with good quality rice and abundant groundwater, and the area is said to have had more than 20 sake breweries.
It is not known when the brand name "Harukasumi" was first used, but it is said to have originated from a line from the song "Hagoromo" ("Hagoromo" in Japanese): "Harukasumi tanabikini keri kuho no..." ("Harukasumi trailing in the distance, Hisakata no...").
In 1969, Seiji Kameyama, a local brewer, took over as toji (chief brewer), and the brewery won seven awards at national sake competitions. The brewing of sake with Association No. 9 yeast during this period is one of the foundations of today's sake brewing. After Toji Kameyama retired in 2008 (Heisei 20), Naoaki Kuribayashi, the representative employee of the company, is now in charge of sake brewing.

Misato Town, a town of water

A town rich in water, selected as one of the 100 best water sources

This is a town of water, with 126 springs confirmed in the town and selected as one of the 100 best water sources (by the Environment Agency). Because it is located on a fan-shaped area at the foot of the Ou Mountains, groundwater is abundant, and it is common for each household to pump up groundwater for use.
The brewing water used at the Kuribayashi Sake Brewery is also groundwater pumped up from 25 meters underground. The water temperature is around 12 degrees Celsius throughout the year, and the water is soft. The brewing water greatly influences the taste of sake, as it is said that "well-sprung soft water is good for sake brewing.

Strong commitment to the sake rice "Misato Nishiki

Rice produced for the purpose of sake brewing

Misato Nishiki is Akita Prefecture's own rice suitable for sake brewing. The most famous variety of rice suitable for sake brewing is Yamadanishiki, but it was difficult to grow Yamadanishiki, a late maturing variety, in Akita, a northern prefecture. Therefore, breeding and development of a suitable rice for sake brewing in Akita was conducted, and Misato Nishiki was born as a result.

The Kuribayashi Sake Brewery began contract cultivation of Misato Nishiki in 2005. It is a good rice with large grains, low protein content, and excellent milling characteristics, but it is also not an easy variety to grow. We have increased the amount of rice grown each year because of its compatibility with the brewing water and yeast we use.

Recommended as a souvenir! Junmai Ginjo Misato Sake Rice Study Group

Junmai Ginjo "Misato Shuzumai Kenkyukai" (Junmai Ginjo limited to Akita Prefecture)
In 2019, more than 80% of the sake will be made with Misato Nishiki, and the Junmai Ginjo Misato Sake Rice Study Group has begun planning, brewing, and selling this sake in order to let more people in the prefecture and local customers know that we are committed to making Misato Nishiki sake. It is sold exclusively within Akita Prefecture, so it makes a great souvenir.
For the Kuribayashi Sake Brewery's website, please visit
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