Asabiraki Brewery | あさ開酒造 - Sake Online

About Iwate Prefecture

Iwate Prefecture, located in the northeastern part of Tohoku, is Japan’s second-largest prefecture by land area, known for its rugged coastline, expansive mountains, and rich cultural heritage. Its name, meaning "rock hand," originates from a legend about a demon who left handprints on a rock as a promise never to return.

Iwate is famous for its distinctive cuisine, including wanko soba, a style of soba noodles served in small bowls with rapid refills, and Morioka reimen, a cold noodle dish with a refreshing, spicy broth. The region also produces high-quality sake, benefiting from the clear waters of the Kitakami River and the cold climate, which enhances fermentation.

The prefecture is home to scenic wonders such as the dramatic cliffs of Kitayamazaki along the Sanriku Coast and the serene Jodogahama Beach. Hiraizumi, a UNESCO World Heritage Site, preserves the grandeur of the Heian period with its historic temples and gardens, including Chuson-ji Temple, known for its golden hall.

Iwate’s sake culture is deeply rooted in its history, with breweries dating back centuries. The region’s rice and pure water contribute to refined flavors, producing well-known labels like Nanbu Bijin and Asabiraki. Iwate also has a strong tradition of craft brewing, maintaining the techniques of the Nanbu Toji, one of Japan’s most esteemed sake-brewing guilds.

With its blend of natural beauty, rich traditions, and culinary excellence, Iwate remains a region where history and modern craftsmanship come together in perfect harmony.

About Asabiraki

Founded in 1871 by a seventh-generation samurai who embraced a new path as a merchant, Asabiraki Sake Brewery carries a legacy of dedication, craftsmanship, and innovation. The name “Asabiraki” is inspired by an ancient poem describing an early morning boat journey, symbolizing new beginnings—an ethos that continues to define the brewery’s approach to sake making.

At the heart of Asabiraki’s success is Master Brewer Masahiko Fujio, who has upheld the esteemed traditions of the Nanbu Toji Guild since 1984. This regional brewing style is renowned for producing refined, elegant sakes with remarkable clarity and balance. Fujio’s philosophy, “Always stick to the basics,” reflects his commitment to time-honored brewing methods, meticulous craftsmanship, and an uncompromising dedication to quality. His belief that “Sake brewing is agriculture” underscores the brewery’s deep respect for natural ingredients and the careful cultivation of premium rice.

Asabiraki has played a pivotal role in advancing the region’s sake industry, contributing to the development of Ginginga, a specialty sake rice unique to Iwate Prefecture, which is featured in several of the brewery’s acclaimed products. With a history spanning over 150 years and a countless list of prestigious accolades, Asabiraki continues to embody the artistry and spirit of Japanese sake brewing, delivering exceptional flavors that honor both tradition and innovation.

Brewery Toji

Born in Iwate Prefecture in 1956, Masahiko Fujio embarked on his journey into the world of sake brewing at a young age. In 1984, he became the Master Brewer (Toji) of Asabiraki Sake Brewery, carrying forward the rich traditions of the Nanbu Toji Guild, renowned for its refined and balanced sake.

With a steadfast belief that “Sake brewing is agriculture,” Fujio has dedicated his career to perfecting his craft, emphasizing meticulous technique and respect for natural ingredients. His expertise also contributed to the development of Ginginga, a premium sake rice unique to Iwate, which features in several of Asabiraki’s acclaimed products.

Under his leadership, the brewery has garnered numerous accolades, solidifying its reputation as a standard-bearer of excellence in sake brewing.