What kind of sake does Hidakami aim for?

During the Edo period, it prospered as a collection point for rice from the Date and Nanbu domains. With abundant rice, sake brewing flourished. Although the domain's regulations stipulated that 'sake breweries were limited to one per post station,' it is said that Ishinomaki actually had as many as 16.

Furthermore, Ishinomaki is renowned as one of the world's three great fishing grounds, where warm and cold currents meet off the coast of Kinkasan Island, yielding a rich variety of delicious seafood throughout the seasons. Oysters, in particular, are highly recommended. Recently, Ishinomaki City has been branding mackerel and bonito caught around Kinkasan Island to promote their exquisite taste. The area also offers delicious sushi and processed fish products. When you visit Ishinomaki, please enjoy our local seafood and sushi.

Given our region's bounty, we approach our annual sake brewing with the slogan, 'For seafood, it has to be Hidakami!'

The sake profile we aim for is:
1. A subtle aroma that complements dishes without overpowering them.
2. A smooth, mellow taste, free of any harshness.
3. A clean, pleasant finish.
We pursue these qualities.
While we build our sake production around this ideal profile, our commitment extends beyond the brewing process itself. We place equal importance on the meticulous handling of raw ingredients, from washing and steaming the rice, to the management of the sake from pressing through to storage and shipping.

Furthermore, through our labels, we aim to share the joy of sake brewing and the playful spirit of our brewery with consumers. So please, tonight, raise a glass of our Hidakami with Sanriku oysters.

Hirataka Brewery
1-5-3 Shimizu-cho, Ishinomaki City, Miyagi Prefecture