Namahage Ginza Ten

This is a Junmai Ginjo unfiltered sake made using the sake rice 'Yamada Nishiki' and 'Akita Sake Komachi' through the Yamahai brewing method. It features a pleasant ginjo aroma, a soft and rich flavor, and a smooth mouthfeel with a refreshing fragrance that is unexpected for an unfiltered sake. Enjoy the true umami of the sake! 5,000 yen for a 720ml bottle.

Junmai Ginjo / The Tenju Sake Brewery in Akita has created an original sake for the 'Namahage Ginza Store'. Only 170 bottles of the 1800ml size are available each year.

The brewery located in the basin surrounded by the Hakkoda Mountains and Hachimantai focuses on cold brewing with fresh water from the harsh winter climate, carefully crafting each bottle one by one with small batches.

The brick-built underground storage facility, which is designated as a registered tangible cultural property of the country, is one of the oldest in Akita Prefecture. It is approximately one hundred meters long, maintains a year-round temperature of 11 degrees Celsius, and can store about 60,000 bottles.

The sake name 'Hideyoshi' was received from the Satake feudal lord and has since become the official sake of the domain. Early on, they engaged in the sale of ginjo sake and simultaneously began research and sales of aged sake. They own numerous sake brewing biographies and ancient art, and are referred to as a representative ginjo brewery of Akita Prefecture.

In the clear air created by deep snowfall, in the best shell warehouse area of Akita Prefecture. The sake, carefully brewed with the pure underground water from the Ou Mountains, is of high quality and delicious. It also combines aroma, richness, and pleasant acidity.

Blessed with high-quality and abundant raw rice, the brewing water contains many components suitable for Yamahai, which is rare in Akita Prefecture. Additionally, the brewery has six tanks and produces carefully crafted sake using a completely handmade method.

Since 'sake brewing starts with rice cultivation,' we are particular about locally produced rice and formed a sake rice research group with local farmers in 1983. While also challenging ourselves with organic rice, we are committed to brewing as a local sake.

Founded in 1487 during the Muromachi period, it boasts the third oldest history in the country. It is committed to the traditional Yamahai brewing method with stubborn dedication, continuing to uphold the meticulous handmade craftsmanship unique to small breweries.

The foothills of Shinzan, where the brewery is located, have long been known for their high-quality soft water. Since its establishment in 1902, it has continued to produce using locally sourced rice. It is characterized by a robust body and has won awards at various tasting competitions every year.

<Naha Shoten Co., Ltd.> Brewed using the koji cover method, the production method is primarily based on the yamahai brewing technique. Since the time of the Satake clan, it has been recognized for its flavor by the clan's appointed craftsmen, and has continued to strive for high-quality sake production to this day.

<Akita Sake Brewery Co., Ltd.> Established in 1944, 12 sake breweries joined together to form this company. With the motto 'Quality First,' it has built its legend through the efforts of many predecessors who utilized handmade techniques to improve the quality of sake.

This sake is made using rice from Akita and natural water, along with yeast developed in Akita, crafted through a long-term low-temperature fermentation method unique to Akita. It offers seasonal flavors and can be enjoyed as a food pairing; in summer, it is best served chilled, and in winter, warmed. Please enjoy the rich and bold taste of this full-bodied sake. The characters for rice on the label express gratitude for the blessings of rice from the earth and depict people celebrating.

The independent peak 'Chokai Mountain' rises across Akita and Yamagata Prefectures. Its beautiful form is also referred to as 'Dewa Fuji'. In honor of this reputation, it has been named 'Eiko Dewa no Fuji'. It is characterized by its overall sweetness and smooth mouthfeel.

Sake carefully brewed by three breweries of Kinmon Akita Sake Brewery Co., Ltd., blended and shipped in the best condition. A taste that showcases handmade craftsmanship.

Founded in the 41st year of the Meiji era by Akita Sake Brewery Co., Ltd., named to celebrate the great victory in the Russo-Japanese War, the main brand 'Kuni Banzai' has consistently focused on sake brewing. Although it was temporarily suspended during wartime, it was immediately revived after the war. For over 90 years since its founding, it has continued to brew sake by incorporating new sensibilities and techniques into traditional handmade methods.

Koyama Brewing Co., Ltd. continues to research and improve, constantly challenging itself to create delicious sake, resulting in winning the Governor's Award at the Akita Prefecture Sake Competition.

<Hokushika Co., Ltd.> Hokushika was born in the rich natural environment of this land, blessed with excellent rice and water, at the border with Aomori, near the Yatate Pass, and in the eastern part of the Ouu Mountain Range in the city of Odate.

At Watanabe Hikobei Co., Ltd., we focus on carefully handmade production, considering the processes that must be done by hand and those that can be done more efficiently and accurately by machines, adapting our methods based on the experiences of each year to suit our brewery.

<Maizuru Sake Brewery Co., Ltd.> Established in 1918. Founded by local enthusiasts. At that time, the sales volume fluctuated around 200KL. During World War II, corporate restructuring took place, but the company continued operations as a surviving entity. Afterward, it actively expanded outside the prefecture and sold the brand 'Akita Crane' for shipments outside the prefecture. Currently, it focuses on the sale of specific name sake and aims to establish a handmade brewery by local brewers.

<Fukunotomo Sake Brewery Co., Ltd.> Founded in the 2nd year of Taisho, it has a history as an individual before becoming a corporation. Even after becoming a corporation with local farmers and supporters as shareholders, it has remained a local-focused brewery, with everyone in the brewery uniting their hearts under the brand name 'Fuku and Tomo' from the founder 'Fukuda' and master brewer 'Tomogoro'.

Founded by Takahashi Sake Brewery, the third president Takahashi passed away in March of the fourth year of Heisei, leaving no successor. After much pleading, the current president Koyama was appointed. The brewery focuses on quality control, primarily shipping ginjo sake, junmai sake, and honjozo sake from Tokyo. The name 'Okushimizu' is derived from the pure water sourced from the Ou Mountains, which is used as brewing water, reflecting the deep mountains and the clear waters of the village.

Founded in the 7th year of the Meiji era (1874). The founder's predecessor was known as Kisuke, which is why it was called Kisuke Sake Shop. According to the Akita Prefectural Sake Brewing Certificate, it was originally 'Seishu Motoishi 40 koku'. It was integrated during the corporate restructuring in World War II, but became independent in Showa 31 and was renamed Kuribayashi Sake Brewery. The current building, constructed in the 14th year of the Taisho era, has a sign that reads 'Harukasumi Heiwa Brewing Company'.

<Okuda Sake Brewery> Established during the Enpo era, it boasts a history of over three hundred years, with the family head traditionally taking the name 'Juuemon,' and the current head being the eighteenth generation. The first generation focused on the optimal environment of high-quality water from the Ou Mountains, a snowy and cold climate, and locally sourced high-quality rice to begin sake brewing in this area. Chiyo Midori has long been cherished as the local sake of Kyouwa in the Senboku district.

The abundant natural water that springs from the Shirakami Mountains behind the Yamamoto Company is directly brought to the sake brewery and used in all processes, starting from the brewing. Since 2010, all production has been switched to pure rice brewing.

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