The brewery started in 1740 when the first-generation Komai Shozaburo left Omi Province (located in Shiga Prefecture along the western bank of Lake Biwa in the present day) for the land of Mutsu (Tohoku) to find a suitable place for producing sake. Since then, Aomori-based Hachinohe Brewery has followed in his footsteps and has continued to make sake for generations.
The legend of the Eight Immortals (the Eight Drunken Immortals), or Hassen in Japanese, originated in ancient China and has passed down to the present day. Stories about the Eight Immortals and their earthly exploits often detail the delightful ways in which they enjoyed drinking their favorite wine and spirits.
Based on this legend, the brewery named their sake brand “Mutsu Hassen,” which means the Eight Drunken Immortals of Tohoku. Mutsu Hassen aims for a rich and full-flavored sake that all sake lovers and connoisseurs can savor and enjoy.
根据这个传说，酿酒厂将他们的清酒品牌命名为“Mutsu Hassen”，意思是东北八醉仙。Mutsu Hassen的目标是让所有的清酒爱好者和鉴赏家都能品尝和享受一款醇厚而浓郁的清酒。
Mutsu Hassen ISARIBI Tokubetsu Junmai
Hachinohe Port in Aomori Prefecture, which boasts the largest catch of squid in Japan, is lined with squid fishing boats that fill the horizon from summer to autumn, and at night their lights create a fantastic scene across the sea. ISARIBI Tokubetsu Junmai, which uses the image of Hachinohe sea at night as its product label, was developed based on the concept of a food sake that goes well with local Hachinohe fish dishes.
The first impression is of an orthodox dry sake with a rich, full-bodied flavour, but it also has a surprisingly gorgeous aroma and a refreshing sweetness, which is unusual for Mutsu Hassen sake. The mass of flavour and rustic sweetness gently spreads and quietly recedes while retaining the sweetness and flavour of the rice.
This sake was born to be paired with fish, especially squid sashimi. The sweetness of the squid's flesh, plus the unique flavour of seafood, matches the richness of ISARIBI perfectly! It seems to play a supporting role in all fish dishes, not only squid, but also tuna and kinmedai (splendid alfonsino) sashimi, or even simmered flounder (karei no nitsuke).
This is a bottle packed with the charm of the port town of Hachinohe, and is a must-try when pairing with fish dishes!