EST. 1893
初孫
Since 1893 — 酒田市, Yamagata
A Sakata brewery devoted entirely to kimoto, the slow traditional starter method, for over a century.
Tohoku Meijo has brewed in Sakata, Yamagata, since 1893, and its Hatsumago label is built entirely on kimoto, the traditional, labor-intensive method of building the yeast starter by hand. The brewery has worked with the same contract rice growers for more than 25 years and blends this old technique with modern brewing science. Its sake has been recognized internationally, including trophies at the International Wine Challenge.
Junmai Daiginjo — 100% Yamada Nishiki, polished to 40%
Honjozo — brewed with the traditional kimoto method, 15.5% ABV
Junmai — brewed with the kimoto method, 100% Yamagata-grown Dewa no Sato rice
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JR酒田駅から車で約10分
Source: https://www.hatsumago.co.jp/