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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.

Products Products
Products
Brewery Introduction
Brewery Introduction
Our Commitment to Sake Production
Our Commitment to Sake Production
Our Sake Brewing Process
Our Sake Brewing Process

News

26 February 2024

Rokkon awarded Grand Gold Medal at the Fine Sake Award, Japan 2024

Rokkon Junmai daiginjo Gin-eboshi won the Grand Gold Medal in the Premium Daiginjo Sake category, and Rokkon J…

15 May 2023

“Rokkon Junmai ginjo Hana Sayaka” is available.

Our new sake, “Rokkon Junmai ginjo Hana Sayaka”, made from Hana sayaka, a sake rice developed in A…

2 May 2023

We won second place in the Echigo-style sake brewing technique championship for the brewing year 2022

We won second place in the Echigo-style sake brewing technique championship for the brewing year 2022, and an …

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.
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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.
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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)
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Matsumidori Junmaishu
1.8L / 2,860yen
720ml / 1,430yen

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
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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 / 4,180yen
720ml / 2,200yen

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
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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 / 3,520yen
720ml / 1,870yen

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.)
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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.

The purchase and consumption of alcohol by minors under 20 years of age is prohibited by law.
As an alcohol merchandiser MATSUMIDORI BREWERY CO., LTD. verifies age in accordance with prescribed laws and regulations.
Are you age 20 or older?

No, I am not yet 20. Yes, I am age 20 or older.

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