Sekaitaka Koyamaya Group

Hokushika Co.,Ltd.(Odate-shi,Akita)

Hokushika brews the local specialty of “the Province of Sake” based on the tradition and climate of Akita.

Hokushika, which is located in Ōdate City in northern Akita Prefecture, produces sake by harnessing the climate there in the environment surrounded by the grand nature of Shirakami-Sanchi and Towada-Hachimantai.
It received the golden awards at Annual Japan Sake Awards and Tohoku Sake Awards, and some other awards at the Fine Sake Awards, Kan Sake Award, etc. Namely, the techniques of Hokushika is highly evaluated in a broad range of genres.

History of Hokushika

  • In 1944, the government led the integration of enterprises, and then 21 enterprises and 8 breweries in Kitaakita-gun and Kazuno-gun were integrated to found “Hokushika Shurui Seizou Co., Ltd.” In 1971, a bottling factory of the headquarters was built in the present Ōdate City, to start integrated production, and in 1986, it joined Sekaitaka Koyamaya Group.

    The corporate name “Hokushika (北鹿)” is derived from the initial characters of Kitaakita-gun (北秋田郡) and Kazuno-gun (鹿角郡): “北” and “鹿.” This embraces the hope of having powerful momentum just like a wild northern deer darting out.

Characteristics of Hokushika

Climate

  • Ōdate City, Akita Prefecture, where Hokushika is headquartered, is located at the center of the grain-growing region in the northern area of Akita Prefecture. This is also famous as the hometown of Hachikō and the Akita dogs and also as the place where you can enjoy genuine Kiritanpo, which is a local specialty of Akita.
    This place is surrounded by the grand nature of Shirakami-Sanchi and Towada-Hachimantai, and clean air, good water, and high-quality rice are available there, so this environment is suited for sake production.

    In this climate, Hokushika brews sake mainly based on Akita-style kimoto preparation, which was developed by modifying the traditional method, and produces sake in a way unique to the region, such as “storage under snow” harnessing heavy snowfall.

Akita-style kimoto-based sake production

  • Kimoto-based sake production is a traditional way of producing sake by utilizing natural lactic acid bacteria, which has been used since the Edo period.
    The task “Yama-oroshi,” which is to bray rice with a rod, characterizes kimoto-based sake production, and used to be hard work for sake brewery workers. In Akita-style kimoto-based sake production, stirring equipment is used instead of rods to bray rice, to reduce labor without degrading the quality of production.

    Akita-style kimoto-based sake production, which uses natural lactic acid bacteria, takes time and labor, but it can produce a uniquely mellow, rich taste, so Hokushika sticks to this method for brewing sake.

Storage under snow

  • Hokushika stores sake under snow on the shore of the Lake Towada for a certain period of time to age it.

    This method is derived from the traditional method of burying vegetables in snow for storage in snowy regions. When stored under snow, vegetables can remain fresh and increase their sweetness and umami. While expecting that sake would become more delicious if stored under snow, Hokushika started storing sake under snow in 1990.

    By utilizing snow, it became possible to keep temperature at 0℃ stably and develop an ideal environment for sake, which is not affected by ambient air temperature. When stored under snow, the taste of sake will become less sharp and mild while retaining freshness.

Photo by SAKETIMES

Description of major products

Daiginjo Kita-Akita

  • Daiginjo Kita-Akita
  • A classic product representative of Hokushika. It was painstakingly made with good-quality natural water and fermented during the intense cold. It’s characterized by a strong aroma and deep flavor.

    Well-matching foods
    Nabe cuisine (Kiritanpo, Yose-nabe) and Yodare-tori
Flavor
Sweetness/dryness
Sweet Mildly sweet Medium Off-dry Dry
Best way to drink
On the rocks
0 to 6℃
Chilled
around 7℃
Normal temperature
around 20℃
Warm
around 45℃
Hot
around 55℃
Product Size Price JAN code Alcohol content Sales areas
Daiginjo Kita-Akita 300ml 457 4955596 963894 15 Nationwide
Daiginjo Kita-Akita 720ml 985 4955596 343825 15 Nationwide
Daiginjo Kita-Akita 1800ml 2,243 4955596 313828 15 Nationwide

*Prices are the suggested retail prices excluding the consumption tax

Junmai Daiginjo Kita-Akita

  • Junmai Daiginjo Kita-Akita
  • A Junmai Daiginjo-shu brewed by diligent cold-fermentation of rice polished meticulously to 45%. A delicacy with a strong and fruity aroma; it has a refined full-bodied taste that brings joy to your heart

    Well-matching foods
    Fried octopus, white fish sautéed in butter
Flavor
Sweetness/dryness
Sweet Mildly sweet Medium Off-dry Dry
Best way to drink
On the rocks
0 to 6℃
Chilled
around 7℃
Normal temperature
around 20℃
Warm
around 45℃
Hot
around 55℃
Product Size Price JAN code Alcohol content Sales areas
Junmai Daiginjo Kita-Akita 720ml 1,280 4955596 841307 15 Nationwide

*Prices are the suggested retail prices excluding the consumption tax

MOVIE

  • ADDRESS 2-2-3 Ariura, Odate-shi, Akita, 017-0043, Japan
    TEL 0186-42-2101
    FAX 0186-49-7223
    URL http://www.hokushika.jp

    Customers cannot enter sake breweries.