Pure streams produce good sake
Senbokugun, Akita, where Kuribayashi Brewing & Co. is located, is famous for the production of ”sake”. It is said that there were more than 20 ”sake” breweries in the neighboring areas during the Edo period. Among these, was Rokugo Misatocho, which prospered as a ”sake” manufacturing region. Rokugo is a renowned water spot, selected as the top 100 fountains of Japan. As it is situated at the base of the Ou mountains in an alluvial fan, underground water is abundant. Even households use wells for their water. The famous”Harukasumi” of AKITA KURIBAYASHI Brewing & Co. is also produced using the spring water here. It is often referred to as ”ritsurin no shikomi mizu” （water produced by chestnut trees), as there are a grove of chestnut trees nearby.
”Ippon Kura” produces Harukasumi
The Brewery extends more than 100 meters, like a tunnel. In order from the front, is the front ”Kura”, ”Kura” for preparation, ”Funaba”, and then finally the storage space. Harukasumi is produced in this tunnel-like ”Ippon Kura”. The yeast, ”Kameyama-yeast”, cultivated as part of a joint project with Akita Brewery Research Lab and Akita breweries, also helps to draw out the flavor of Harukasumi. This yeast was discovered in the Harukasumi Kura, the name Kameyama taken from the head brewery master, Seiji Kameyama who had worked there for a long time. It was approved for practical use in 2011 and was put to actual use the following year.
Sake rice made by local brewers
The characteristic of Harukasumi is its fresh flowery fragrance. It also has a gentle acidity. It tastes like the beautiful Rokugo spring water, and is a popular ”sake” to accompany meals. Another keyword related to Harukasumi is the local rice specially designed for ”sake”. Two brands are used – Misatonishiki and Akita Sake Komachi. Misatonishiki in particular is an Akita original ”sake” rice, grown in Misato-City and is favored by the ”sake” breweries. The junmai daiginjo which is the brewery’s highest brand, is also made using Misatonishiki. Farmers help grow the ”sake” rice, and the rice is made into ”sake” during the winter. At Kuribayashi Brewing & Co., Harukasumi, which is made with Misatonishiki, is also one of their popular products. Its characteristics are its acidic flavor and gentle sweet taste. The flagship brand Harukasumi is ”sake” made with Akita water, Akita rice, and made by the people of Akita.
