HACHINOHE SAKE BREWERY
Hachinohe Sake 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 good place to produce sake. The brewery has followed in his footsteps and has continued to make sake for generations. Today, the eighth-generation Shozaburo produces an environmentally friendly, healthy, and delicious local brand of sake from Aomori Prefecture that uses rice grown in Aomori, the finest yeast, and clear spring water from the Kanisawa area in Hachinohe to perfect the brewing process.
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We supply some of Australia’s best bars, restaurants, hospitality businesses and retailers with quality, authentic Japanese ingredients. From an artisanal soy sauce with a 330-year history to a special rice wine vinegar (the same one you’d find at Michelin-star restaurants in Tokyo), our products have found favour among renowned Japanese kitchens in Melbourne. And if you can't find something, let us source it for you.
