What kind of sake does 'Hidakami' aim for?

During the Edo period, it prospered as a rice collection point for the Date and Nanbu domains. With abundant rice, sake brewing flourished. Although the domain's policy at the time stipulated that 'sake breweries were for lodging and sustenance,' it is said that Ishinomaki had as many as 16 breweries.

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 are particularly recommended. Recently, Ishinomaki City has been branding mackerel and bonito caught around Kinkasan Island to promote their deliciousness. There are also many other delicious sushi and processed fish products. When you visit Ishinomaki, please enjoy our seafood dishes and sushi.

Given this regional character, we strive each year to brew sake with the slogan, 'For seafood, it has to be Hidakami!'



The sake quality we aim for:
1. An aroma that doesn't overpower the food.
2. A smooth taste, free from any harshness.
3. A pleasant aftertaste.
We pursue these qualities.

While we build our sake brewing around this ideal quality, our commitment lies in meticulously managing the raw ingredient processing from rice washing to steaming, and the handling from pressing to storage and shipping, with the same level of care as the brewing itself.