About Yamagata Prefecture
Yamagata Prefecture is in the southern western part of Tohoku, along the Sea of Japan. Its name means "mountain shape," reflecting its mountainous terrain with the Mogami River running through it. The region is surrounded by three sacred mountains called Dewa Sanzan, specifically Haguro-san, Gas-san, and Yudono-san
Yamagata is famous for its delicious foods like cherries, imoni, and tama konnyaku. The region is divided into four major areas, each with unique products, including sake with distinct flavors. Surrounded by mountains, Yamagata has high-quality water. Sake brewing in Yamagata dates back to the Azuchi-Momoyama period. Haneda Sake Brewery, founded in 1592 in Tsuruoka City, is the oldest in the prefecture. There are 54 sake breweries, some dating back to before the Edo period. Local brewers, often from Yamagata, create flavors unique to the region. With numerous sake breweries in Japan, the Prefectural Industrial Technology Center is developing a new ginjo sake. Yamagata Sanga is the unified brand of Yamagata Prefecture, with its Junmai Daiginjo made using Dewa Sansan rice. This title is reserved for sake that passes rigorous screening. Yamagata produces various sakes like "Juyondai" with a rich flavor and "Kudoki Jozu," which emphasizes taste and label aesthetics. Dewazakura is one of the delicious sakes, known for its enhanced crispness when chilled.
About Hatsumago
Founded in 1893, Tohoku Meijo began as a family-run shipping business before venturing into sake brewing under the guidance of the Sakai family, former lords of the Shonai domain. Their first creation, Kinkyu, paved the way for a new era of craftsmanship. In the early Showa period, the birth of the family's eldest son inspired a name change
—Hatsumago, meaning "First Grandchild"—a symbol of warmth, heritage, and a deep commitment to sake excellence.
What sets Hatsumago apart is its unwavering dedication to the Kimoto method, a time-honored brewing technique that dates back to the Edo period.
Unlike modern sake production, which often relies on artificially added lactic acid, the Kimoto process allows naturally occurring lactic bacteria to cultivate the yeast starter, requiring meticulous handcrafting and extended fermentation. This labor-intensive approach results in a sake of remarkable depth, complexity, and refined acidity—qualities rarely found in contemporary brewing.
At Hatsumago, innovation and tradition coexist seamlessly. While the brewery employs modern technology for precision control, key elements of the Kimoto process, such as yamaoroshi (manual mash preparation), remain in the hands of skilled artisans. The result is a consistently elegant yet expressive sake, with a distinctive balance of umami and crisp acidity.
The essence of Hatsumago’s craftsmanship is best experienced in their Junmai Ginjo Genshu "Hikaru Umi 8205". With delicate tropical fruit aromas, layered sweetness, and a clean finish, it defies expectations of traditional Kimoto sake.
Meanwhile, Hatsumago Junmai Honkarakuchi "Makiri", named after the finely honed swords of Sakata, offers a bold, structured dryness with an impeccable cut—perfectly complementing delicate sashimi, seasonal mountain vegetables, and umami-rich broths.
This devotion to excellence has earned Hatsumago the honor of being served to the Imperial Family, a testament to its prestige and quality. Rooted in history yet refined for the future, Hatsumago continues to champion the timeless artistry of Kimoto, crafting sake that embodies depth, precision, and the soulful expression of its Shonai heritage.
