Hokushika Kitaakita Daiginjō Genshu Shinshu Shiboritate

Hokushika Kitaakita Daiginjō Genshu Shinshu Shiboritate (北鹿 北秋田大吟醸原酒新酒しぼりたて) offers a unique, freshly-pressed experience. Bottled immediately after brewing, it captures the full-bodied kōji aroma and rich rice flavour, culminating in a crisp, firm finish. This unfiltered sake delivers a vibrant, robust character reminiscent of the powerful flavours enjoyed straight from the tank at the brewery. Slightly different from the brewery's standard Daiginjō, this unique winter release is a must-try for sake enthusiasts seeking a fresh and dynamic taste.

Hokushika Brewery is located in Ōdate City, Akita Prefecture, at the centre of the northern grain-growing region. Ōdate is also famous as the hometown of Akita dogs and Kiritanpo, a local speciality. The grand nature of Shirakami-Sanchi and Towada-Hachimantai surrounds the city. Clean air, good water, and high-quality rice contribute to sake production. In this climate, Hokushika brews sake mainly based on the kimoto method based on the ancient traditional method and produces sake unique to the region, such as storing sake under the snow.

The kimoto method is a traditional method of producing sake using natural lactic acid bacteria and has been used since the Edo Period. Yama-oroshi, to bray rice with a rod, is typical for kimoto-based sake production and used to be hard work for the brewers. In the Akita-style kimoto sake production, stirring equipment is used instead of rods to bray rice to reduce labour without degrading the quality of the sake. It results in a uniquely mellow and rich taste.

Hokushika stores its sake under snow at the shore of Lake Towada. This method is derived from the traditional method of burying vegetables in snow for storage. Thereby, vegetables remain fresh and increase their sweetness and umami taste. Applying the same method to sake, Hokushika started storing sake under snow in 1990. Snow storing keeps the temperature constant at 0°C and develops an ideal environment for sake, unaffected by ambient air temperature, resulting in less sharp and mild sake that retains its freshness.

In 1944, the Japanese government merged several production facilities and created Hokushika Shurui Seizou Co., Ltd., a holding company consisting of 21 enterprises and eight breweries located in Kitaakita-gun (北秋田郡) and Kazuno-gun (鹿角郡). In 1971, a bottling factory was built at the headquarters in Ōdate City, and in 1986, Hokushika Brewery joined Sekaitaka Koyamaya Group.