Introduction of Aomori
Aomori prefecture is located at the northernmost tip of Honshu, the main Japanese island, along nearly the same latitude as New York, Beijing, Rome, and Madrid.
It is the 8th largest prefecture in Japan by land area and is surrounded by ocean on three sides with the Ou mountain range dividing the prefecture in half to the east and west, providing nature’s bounty from both the mountains and the sea. Aomori city’s average temperature is around 10 degrees Celsius, and the average yearly snowfall is 700 cm. The heavy snow closes off the city during the long, harsh winters.
Aomori is divided into three main areas surrounding the cities of Hirosaki, Aomori, and Hachinohe. The Hirosaki area (also called the Tsugaru region) on the western side of the Ou mountains and the Nanbu ("southern") area on the eastern side of the mountains have different histories, climates, cultures, and traditions.
Culture of Aomori
Local specialty produce from the mountains includes apples, Chinese yams, garlic, and burdock while the sea provides scallops, squid, Japanese halibut, tuna, and clams. Savory chickens are also found here. In particular, the prefecture boasts a 60% share of nationwide apple production.
The Aomori Nebuta Festival, Hirosaki Neputa Festival, Goshogawara Tachineputa Festival, and Hachinohe Sansha Taisai are famous regional events, and artifacts from the Jomon period have been discovered at the Sannai-Maruyama site and Korekawa site.
Introduction of Hirosaki City
The Matsumidori Brewery is located in Hirosaki city near Hirosaki Castle, an area known for its magnificent cherry blossoms in spring. The sake brewing process begins in late autumn, and continues through the winter when the brewery is enveloped in freezing temperatures and deep snow.
Mt. Iwaki rises to the north of the region, a part of the Shirakami-Sanchi Natural World Heritage site, and is often called the Mt. Fuji of Tsugaru locally. It brings bounty to the Tsugaru region.
Matsumidori Brewery
Matsumidori Brewery began in the Edo period as a shubo manufacturer selling to the sake brewers in the Tsugaru area. Shubo is the high-quality yeast starter cultivated for sake brewing which is essential for promoting the fermentation of the moromi (main fermentation mash).
Later on, sake research labs were set up across Japan, and under the guidance of these laboratories, sake breweries began to produce their own shubo. As a result, Matsumidori Brewery turned to sake brewing in 1904 and was incorporated as a joint stock company in 1959.
In 2016, the company became the first brewery in Aomori Prefecture to obtain kosher certification—widely recognized abroad as a standard for food safety—and transitioned to becoming a pure rice brewery that does not add any brewer’s alcohol to its sake. Through steps such as these, the brewery has continued to evolve while respecting tradition.
In addition, many people from outside Aomori Prefecture work at the brewery. By combining our perspectives on the best aspects of Aomori, we are devoted to delivering exceptional sake to an evolving world.
Our brands, Matsumidori and Reiho, beloved by the people of Tsugaru; Rokkon, our new pursuit in sake brewing; and Deka, brewed with special care; are all brewed with the utmost care and dedication.
| Company | MATSUMIDORI BREWERY CO., LTD. |
|---|---|
| CEO | Yuriko Chida |
| Address | 58 Komagoshimachi, Hirosaki-shi, Aomori-ken |
| Tel | 0172-34-2233 |
| FAX | 0172-34-2234 |
Please check the opening hours when visiting.