Sake Brewed in an Old Castle Town for the Next 100 Years
Hirosaki City in Aomori Prefecture, a city of cherry blossoms and apples, was one of the first cities in Japan to be established under the country’s new legal code.
It is in this city that our brewery is located, situated to the west of Hirosaki Castle, which was constructed more than 400 years ago, at a location that is watched over by the stately Mt. Iwaki, also known as the Mt. Fuji of the Tsugaru region.
Here, amidst the everlasting splendor of Shirakami-Sanchi, a UNESCO World Natural Heritage site, we are embarking on our new sake-making journey: to produce delicious and safe sake as a pure rice brewery without any added brewer’s alcohol, using the subterranean waters that flow from Mt. Iwaki—the pride of Tsugaru— and rice that is optimally grown for sake brewing in the rich natural environment of Aomori.
Even now, over 100 years after our establishment, we aim to prepare sake that is as fresh as a pine tree’s green buds and as robust as its trunk.
Our sake shares a long history with Hirosaki’s old castle, and our goal is to ensure that it remains a beloved brand for the next 100 years.
News
16 September 2022
- Rokkon awarded the Champion Sake at Oriental Sake Awards 2022
On September 15, 2022, the “Champion Sake of the Category” and “Sake of the Year” were…
15 September 2022
- Rokkon awarded Gold Medal at Oriental Sake Awards 2022
At the Oriental Sake Awards 2022, Rokkon Sapphire Junmai Ginjo was awarded Gold Medal in the Junmaidaiginjo / …
13 May 2022
- Rokkon awarded Gold Medal at IWC 2022 Sake
Rokkon Junmaidaiginjo Gineboshi won the Gold Medal in the Junmai Daiginjo Sake category and Rokkon Junmaiginjo…
Rokkon
In the Heart Sutra, the legendary Buddhist monk Xuanzang describes gokon,
which are the five aspects (or senses) of human experience.
Fully utilizing these five senses requires inspiration of the heart - the sixth sense.
It is written that only with rokkon (six senses) are we truly able to know reality
as well as recognize and appreciate authenticity.
An expressive sake prepared with heart and soul that you can truly feel.
This sake was given the name Rokkon.
Junmai Daiginjo
- Rokkon Gin-eboshi
- 720ml / 5,500yen
This junmai daiginjo sake is made with local Aomori sake rice, Gineboshi, and local Aomori Prefecture yeast. It possesses a strong rice essence, moderate acidity, and an elegantly refined flavor.
| Rice | Gineboshi |
|---|---|
| Polishing ratio | 40% |
| Alcohol content | 16% |
| Sake meter value | -5 |
| Acidity | 1.4 |
| Depth | Medium |
| Sweetness | Sweet |
| Serving temperature | Cold |
| Complementary dishes | Tai (red seabream) and seasonal vegetables, seasoned and steamed Japanese tiger prawns, scallop sashimi, Aomori Shamo Rokku chicken hotpot. |
Junmai Daiginjo
- Rokkon Hanaomoi
- 720ml / 6,050yen
This daiginjo is brewed using local Aomori yeast, which enhances the flavor of the Hanaomoi rice (a variety of rice developed by Aomori Prefecture that is particularly suited for making daiginjo sakes) polished to 40%. Its elegant aroma, rich and full flavor, and light acidity are expertly balanced, giving it a clear and refined taste.
| Rice | Hanaomoi |
|---|---|
| Polishing ratio | 40% |
| Alcohol content | 15% |
| Sake meter value | -10 |
| Acidity | 1.4 |
| Depth | Slightly deep |
| Sweetness | Sweet |
| Serving temperature | Cold |
| Complementary dishes | Tai (red seabream) and mushrooms steamed in an earthenware pot, flounder wrapped in konbu (kelp), boiled Tsugaru helmet crab, grilled turban shell. |
Matsumidori
Our trade name as well as the name of our sake long beloved by the local population.
This local sake, a brew born from the local climate and culture, has created a storied history
as it has been passed down for generations.
Junmai Daiginjo
- Matsumidori Bekkaku
- 1.8L / 16,500yen
Shizukuzake Tobingakoi (sake drip-filtered into a glass jar). Carefully selected Yamada Nishiki rice is thoroughly polished and then pressed over time. It maintains the true depth and robust aroma of the rice. The rich umami of the sake permeates after an initial elegant sweetness and the hint of tartness has a long pervasive tail.
| Rice | Yamada Nishiki |
|---|---|
| Polishing ratio | 40％ |
| Alcohol content | 17% |
| Sake meter value | ±0 |
| Acidity | 1.5 |
| Depth | Slightly light |
| Sweetness | Slightly sweet |
| Serving temperature | 10 – 15 degrees Celsius |
| Complementary dishes | Seared medium fatty tuna, scallops grilled with miso and butter, bouillabaisse, ichigoni (simmered sea urchin and abalone) |
- Matsumidori Junmaishu
- 1.8L / 2,530yen
- 720ml / 1,320yen
Mild and mellow flavor. Tastes best warmed to 40 – 45 degrees Celsius.
| Rice | Masshigura |
|---|---|
| Polishing ratio | 65％ |
| Alcohol content | 16% |
| Sake meter value | +2 |
| Acidity | 1.9 |
| Depth | Slightly deep |
| Sweetness | Slightly dry |
| Serving temperature | 5 degrees Celsius – warm (40 – 45 degrees Celsius) |
| Complementary dishes | Grilled squid, grilled sandfish, simmered meat and potatoes |
Reiho
It has the perfect amount of ginjo fragrance and a mild rice aroma.
The gentle sweetness does not linger though the transparent and powerful umami remains.
Junmai Daiginjo
- Reiho
- 1.8L / 3,850yen
- 720ml / 1,980yen
With a mild rice aroma, the soft sweetness remains along with the transparent, powerful umami present throughout the tail. As a dinner sake, it serves to highlight the flavor of the ingredients.
| Rice | Hanafubuki |
|---|---|
| Polishing ratio | 50％ |
| Alcohol content | 16% |
| Sake meter value | +3 |
| Acidity | 1.5 |
| Depth | Slightly light |
| Sweetness | Dry |
| Serving temperature | 5 – 15 degrees Celsius |
| Complementary dishes | Red meat tuna, scallop sashimi, shiro-ae (mashed tofu salad), nagaimo (Chinese yam) tempura |
Deka
A mild and mellow flavor that embraces the original flavor of the rice.
Best served at a temperature warm to the touch (35 – 40 degrees Celsius).
- Deka
- 1.8L / 3,190yen
- 720ml / 1,760yen
A mild and mellow flavor that embraces the original flavor of the rice. Best served at a temperature warm to the touch (35 – 40 degrees Celsius).
| Rice | Domestic rice |
|---|---|
| Polishing ratio | 60% |
| Alcohol content | 16% |
| Sake meter value | +3 |
| Acidity | 1.7 |
| Depth | Slightly deep |
| Sweetness | Dry |
| Serving temperature | 5 degrees Celsius – warm (40 – 45 degrees Celsius) |
| Complementary dishes | Kinpira gobo (sautéed and simmered burdock), oden (type of hot pot), miso dengaku (sweetened miso on eggplant, etc.) |
- About "KJ mark"
- The KJ mark stands for Kosher Japan. The term kosher originally referred to the food regulations for “cleanliness” required by the Jewish faith, however as peoples' consciousness regarding food safety and the orientation towards natural products grows, the number of consumers outside the Jewish faith who prefer kosher foods is also growing. The kosher mark is a food safety certification and is gradually becoming the standard among progressive consumers overseas. Our products are guaranteed to uphold the high level of safety standards required to receive the demanding kosher certification.
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