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A challenging sake brewery rooted in a port town on Sado Island, Niigata Prefecture.

Founded in 1872 in the port town of Akadomari on Sado Island, Hokusetu Sake Brewery has for over 150 years dedicated to producing "Sado sake" in a land surrounded by the rough waves and snow of the Sea of ​​Japan in winter. The belief that "making good sake is more important than profit" remains the foundation of the brewery today. By successively introducing innovative technologies such as centrifugal separators, automatic koji-making machines, and music-based aging, they continue to refine the quality of their sake with tradition and innovation as their two driving forces. Craftsmanship rooted in the land and its people, and this spirit of challenge, are the origins of Hokusetu Sake Brewery.

Sado's natural environment nurtures meticulously crafted sake rice.

Nestled between the majestic Osado and Kosado mountain ranges, and blessed with soft natural water gushing from sandy beaches and terraced hillsides, Sado Island is truly an ideal setting for sake brewing. At Hokusetu Sake Brewery, we believe that sake loved by people is built upon safety and security, and we practice environmentally conscious farming methods that significantly reduce the use of pesticides and chemical fertilizers in our rice cultivation. Through these farming methods, we use rice certified by Sado City as "rice that creates a village where people live with the crested ibis." While cherishing the environment of terraced rice paddies where various creatures live, we cultivate Sado-grown sake rice such as "Koshi Tanrei" and "Gohyakumangoku" together with local contract farmers, achieving a taste and aroma befitting Junmai Daiginjo and Daiginjo sake. In cooperation with the local community, we continue to challenge ourselves to achieve a level of quality that no one else has attempted.

Sado's sake, recognized by celebrities worldwide.

Hokusetu Sake Brewery opened the door to the international stage after encountering "NOBU," a global brand led by Nobuyuki Matsuhisa, a top figure in the Japanese food industry. NOBU's restaurants and hotels now number over 50 across five continents, and Hokusetu sake is served in almost every high-end establishment in each country. The Junmai Daiginjo "NOBU" is an exceptional product made using "Gohyakumangoku" rice from Sado Island and carefully crafted through long-term low-temperature fermentation. Its delicate aroma and the umami of the rice harmonize perfectly, making it beloved by gourmets around the world. Hokusetu sake has established itself as "world-class sake," and it can be said that it has made the name of Sado Island known to the world.

Beyond tradition and innovation, towards the future of sake.

Hokusetu Sake Brewery respects tradition but is not afraid of innovation. They have introduced a centrifugal separator for pressing, which extracts the mash without applying pressure, thus preserving the pure ginjo aroma and umami flavor. They incorporate music and ultrasound into the fermentation process to enhance the aroma and flavor, and they convey the transparency of the brewery to visitors through glass tank tours. These are all expensive pieces of equipment, but they are a testament to their commitment to "making good sake." While continuing sake brewing across generations, they hone their skills and sensibilities, and their constant pursuit of the next perfect sip is what makes Hokusetu Sake Brewery a "proactive brewery."