Cold climate in Minamiaizu town is good for brewing sake. Kaitou Otokoyama Brewery uses traditional methods that have been mastered over 300 years, generations to produce their delicious sake.
To visit Kaitou Otokoyama Sake Brewery, click here.
Kokken Brewery” established in 1877, we only produce high-quality sake. The Junmai Ginjo “Kokken” is produced using methods from master brewer Yoshihiro Sato and has been awarded the Gold Prize at the Annual Japan Sake Awards for the 12th straight years（2008-2019）, furthermore took the top prize of “Junmai ginjo” category of the Fukushima Prefecture New Sake Contest. We cautiously select the type of sake rice, and utilizes the clean and tasty Oku Aizu water to brew it carefully and honestly.
To visit Kokken Sake Brewery, click here.
Aizu Brewery, with its 330 years history. The storehouse from the Edo era has no temperature difference throughout the year and is good for brewing sake at low temperature fermentation over a long period of time. The water is extremely soft water drawn from 40 m underground, its quality flavor is beautiful by soft and mellow.
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Hanaizumi Sake Brewery “Sake brewing reflecting the region and the maker’s passion”
With local superior quality rice and natural mineral water (called Takashimizu), they brew original Japanese sake “HANAIZUMI” and “ROMAN”. All the brewery members live in Minamiaizu. They love the land and brew harmoniously with smiles on their faces.
The biggest feature of their brewing is “Mochi-gome Yodan Jikomi(Four stages of mochi-rice process)”. Ordinarily, sake is made by three steps. But they have one more step, add mochi-rice into MOROMI after the 3rd process. Due to this traditional method, their sake has an original unique gentle and sweet taste & good UMAMI.
To visit Hanaizumi Sake Brewery, click here.
南会津町観光物産協会 〒967-0006 福島県南会津郡南会津町永田字枇杷影2 TEL:0241-62-3000 FAX:0241-62-2910
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