We make full use of brewing techniques that are the essence of Japan's ancient food culture, and deliver a wide range of quality sake not only in Japan but also overseas.
Sake brewing that focuses on “rice, water, climate, and people”
Hokuyuki Sake Brewery is located in the south of Sadogashima, facing the fishing port in the Akadomari district. Since our founding in 1896, we have believed that sake loved by people must be safe and secure, and we have cherished sake brewing that pays close attention to Sado's rice, water, climate, and people.
Aiming for local production for local consumption and regional revitalization, we are particular about using rice from the Akadomari area of Sado Island, where Kitosetsu is located, and contract directly with farmers.
During the Edo period, Sado prospered due to its gold and silver mines, and many people migrated to the island, leading to the flourishing of sake brewing. It is said that there were as many as 200 liquor stores at that time. Currently, there are five breweries on the island, but Hokuyuki Sake Brewery, which can be said to have a unique personality, continues to inherit tradition and skilled craftsmanship.
Cultivation of sake rice “Etsudanrei”
The ultimate sake rice, ``Etsutanrei,'' has ``Gohyakumangoku'' on the paternal side and ``Yamada Nishiki'' on the maternal side, and is a new sake rice unique to Niigata Prefecture that combines the characteristics of each. The high milling tolerance and low crude protein properties of the rice have been shown to be particularly superior compared to local, preferred rice produced in the prefecture, resulting in ``refreshing and soft sake.''
At Hokusetsu, we cultivate this Etsutanrei with great care in the clean rice fields of our brewers in Sado, where the Japanese ibis live, and we produce products such as Junmai Daiginjo Etsutanrei, which is brewed with 40% polished rice. We are sending it out to the world as a sake.
In addition, with the aim of coexisting with the internationally protected bird, the Toki ibis, we have secured food sources such as winter irrigation, and have achieved a 50% reduction in conventional cultivation methods using pesticides and chemical fertilizers. Etsudanrei, Gohyakumangoku) was promoted. Hokuyuki responds to consumers' needs for food safety and security.
Scene of preparing new sake
This is a handmade Daiginjo made by polishing Yamada Nishiki, the best rice for sake, to 35% and fermenting it at low temperatures for a long period of time using traditional methods using koshiki and koji pigs.
In particular, this sake is made by hanging the sake in a sake bag and collecting only the drops that drip down, without using a machine to squeeze the moromi.
You can enjoy the delicious aroma, delicate taste, and light aftertaste that are unique to Shizuku sake.
Ginjo brewery preparation work
This is a picture of Ginjo Gura, one of the two breweries in Hokuyuki.
From late September to late April every year, Junmai Daiginjo and Daiginjo are prepared in a temperature-controlled environment.
This year as well, new Junmai Daiginjo and Daiginjo sake with a delicate aroma and sharpness have been created by taking advantage of the characteristics of the three sake rices: Yamada Nishiki, Etsudanrei, and Gohyakumangoku.
![Kitayuki Sake Brewing Sake Kitayuki Junmai 1.8L Junmai [J436]](http://mashimo.jp/cdn/shop/files/e4213e243da9497baffb3e0db8a3f167_202101191705.jpg?v=1710574005&width=1)