Hakkaisan Brewery Co., LTD 1051 Nagamori, Minami-Uonuma, Niigata, Japan

http://www.nanbubijin.co.jp

13 Kamimachi Fukuoka Nihohe-Shi Iwate Prefectre 028-6101
TEL +81 195-23-3133　FAX +81 195-23-4713
〒028-610 岩手県二戸市福岡字上町13 TEL 0195-23-3133　FAX 0195-23-471

Having abundant nature within arms’ reach, Akita Seishu values everything local, and treasures the harmonious relationships between man and nature.
Harmonizing with nature is not always easy. The Daisen area of Akita Prefecture has severe winters in which the land is blanketed in snow with persisting low temperatures from December to March. These harsh conditions are, however, ideal for brewing sake and contribute to the distinct, regional flavor profile of Akita Seishu Sake. Akita Seishu’s “DEWATSURU” brand is available in the United States for the first time. “Dewatsuru literally means “the crane of the Dewa region”. “DEWATSURU” brings to mind the beautiful, graceful birds, with regal lines, showing off their plumage in the snow country of northern Japan. The name conveys the refined, elegance of the DEWASTURU brand of premium sake.

3-1 Tochiya aza Amagasawa, Daisen-city Akita 014-0801, JAPAN
TEL 81-187-63-1224  FAX 81-187-66-2277  http://www.igeta.jp  E-mail info@igeta.jp

http://english.daishichi.com

1-66 Takeda Nihonmatsu-shi Fukushima Prefecture 964-0902
TEL +81 243-23-0007 FAX +81 243-23-0008 E-mail:info@daishichi.com
Nihonmatsu-shi, Fukushima Prefecture. Mt. Adatara provides a setting of breathtaking natural beauty. At its foot is a rich supply of water from sources such as the Well of Sunshine (Hikage no Ido), one of Japan’s three most famous wells. According to tradition, three brothers from the Ohta family, of the Seiwa Genji line, came to Nihonmatsu from old Ise Province during the Kan’ei period (1624-1643). They each took up brewing, eventually becoming the area’s top merchants. Saburobe Yoshishige during the Meiwa era, and Chozaemon Toyoharu of the Murakami Genji line during the An’ei era, greatly bolstered the family fortunes. Saburoemon, son of Yoshishige began another family branch, establishing the current Daishichi Sake Brewery in 1752. From the third generation, Shichiemon was used as the family name, assumed by each head of the family in turn. From that time through to the present 10th generation, the family has focused exclusively on brewing sake. Called “Ohyama” sake in the early days, the name was later changed to “Daishichi”, incorporating elements of the name Shichiemon. During the time of the 8th Shichiemon, the brewery won the prestigious National Refined Sake Competition, and established its reputation as Japan’s leader in the traditional kimoto brewing method, now rare in Japan. More recently, Daishichi has earned high praise in the US and Europe.