Enjoy Miyagi's Sake Series Vol. 3 - Recommendations for Sake Miyagi is Proud to Produce - [Sanriku Course
- Miyagi
- PR
Sake from Miyagi has a deep connection to the famous warlords of the Warring States period, and the sake brewed by each sake brewery in this land of rich nature is exquisite!
In this issue, we will introduce a total of 9 tours of Miyagi's sake.
We are also planning tours for limited departure dates, so please visit us and enjoy the environment where Miyagi-style sake is brewed, the marriage of Miyagi-style sake with local products, and meet the people who make it their profession. You will be captivated by Miyagi sake. (Please see the bottom of the page for tour details.)
Sake Brewing in Miyagi
The roots of Miyagi's sake brewing
A few years later, in 1608, the Sendai clan's official sake brewery was established by Date Masamune, the founder of the Sendai clan, who was a gourmand and a great lover of sake.
Through the mediation of Yagyu Tajima no Kami Munenori, Masamune granted Mataemon, a resident of Kayanomori in Yamato (Nara), the family name "Kayanomori Mataemon", a ten-man support grant, and ten ryo of cut rice, and gave him a brewery and residence south of the San no Maru of Aoba Castle to start his own sake brewery. The sake brewery was built by Lord Masamune. The brewery is said to have been built by Lord Masamune himself.
Along with the development of the domain's sake breweries, town sake breweries also appeared in the Sendai castle area, and as they competed with each other in brewing techniques, Miyagi's sake brewing was refined.
About 90% of the sake is high quality sake
Miyagi Sake Enjoyment Series Vol. 3 [Sanriku Course in Miyagi Prefecture] (Japanese only)
The Sanriku area, with its complex rias coastline dotted with islands, offers beautiful scenery and an abundance of seafood that can only be enjoyed here. Despite being in the Tohoku region, the Sanriku area has a relatively mild climate even in winter. The Great East Japan Earthquake that occurred on March 11, 2011 dealt a tremendous blow to many people in the Tohoku region's Pacific coast area.
Please try the sake made by the local people who have worked together to overcome such unprecedented hardships.
Kakusei - Sake that brings people together in harmony
Mizutoriki" and "Kinmon Ryogoku" were created as Kakusei's main brands in this rich natural environment. We have been pursuing flavors that go well with bonito, shark, and swordfish from Kesennuma, a fishing town, as well as seaweed, oysters, and ascidians from Sanriku.
Aiming for new sake brewing at a new brewery
Due to the effects of the Great East Japan Earthquake, in August 2021, the brewery was moved from the Ota Factory, which had been used since its establishment, to the Hakusan Factory on the site of the former Kesennuma Hakusan Elementary School, which had already been closed. Although the interior facilities have been almost completely renewed, there are still glimpses of the elementary school in many places.
The brewery's philosophy is to make sake that you will never get tired of drinking, from the first sip to the last drop, and that you will enjoy drinking sake until the very end.
Kakusei × Spirit and skill of the port town of Kesennuma
Introducing "Asahi Sushi," which has been in Kesennuma for 57 years, purchasing and serving fresh seafood carefully selected mainly from local ingredients. Their specialty is "Ganso Shark Fin Sushi," a special dish made with Kesennuma's shark fins, which are simmered, golden threads, and boiled. Since its establishment, Asahi Sushi's unique seasoning has been well-known.
For this tour, a special original menu was specially prepared for us. Please enjoy not only the famous "Original Shark Fin Sushi" and other sushi, but also seasonal seafood sashimi and "Oyster Tempura," which is hard to find anywhere else, along with "Kakusei" sake.
Otokoyama Honten ~Living together with the town of Kesennuma and fostering a new history and culture
The water used for sake brewing is drawn from a soft spring called "Aragami Spring" in the Shishiori area, and this soft water gives the sake a soft and refreshing taste. It is our wish that our customers fully enjoy the fresh and clear aroma and taste, which is reminiscent of the beauty of the blue sky and blue sea of Kesennuma, a port town in our hometown.
However, the building was destroyed by the Great East Japan Earthquake in 2011, leaving only the third floor. In July 2020, nine years and four months after the earthquake, the Otokoyama Honten Uomachi Store was reopened in the same location it was before the disaster, on what is commonly known as "Yagata Dori.
Otokoyama Honten x Fresh seafood landed at Kesennuma fish market
A marriage of creative Mediterranean cuisine using fresh seafood from Kesennuma and sake
Here at "nine one" is the gateway to Kesennuma, and the Uchiwan area is being developed as an attractive area where you can experience Kesennuma's port town culture. Fresh seafood from Kesennuma fishing port, which boasts one of the largest catch in Japan, goes perfectly with the creative Mediterranean cuisine. In this tour, we selected local sake from local breweries "Kakusei" and "Otokoyama Honten" to accompany each dish. The sake brewers will be present to explain about their sake, and you will enjoy a pairing that is unique to Kesennuma. Please enjoy Kesennuma's food and sake in a relaxed atmosphere.
The 3rd tour in the Miyagi Sake Enjoyment Series: Limited Departure Day Tour
This is a rare opportunity to hear the real voices of the sake breweries and to learn and discover!
Departures from Tokyo and Sendai are available.
Please enjoy Miyagi's proud Sanriku area with sightseeing.
Tour availability is subject to change.
All images are for illustrative purposes only.