Our sake brewed with Tsugaru method can be a sake which sake lovers don’t get tired of drinking very often.
It is so called honest sake to enjoy as a liquor drunk with meals at their houses or restaurants.
The tip is to appreciate the humanity of Tsugaru unchanged since old times.We cannot talk about our sake without referring to local apple farmers.
comments from our Toji (chief brewer)
That is because seasonal brewery staff members are local apple farmers.
Those farmers view annual issues about sake brewing from different aspects compared to us. And when we got stuck by the problem, they have their own skills and ideas to deal with it.
When we need to decide whether sake rice is good or bad, condition of polishing or soaking, they have quick-thinking different from manuals.
We hope you enjoy this Tsugaru unique sake.
Junmai Daiginjo
Top quality Junmai Sake
Made only with rice, rice koji and water
Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques
Rice milling rate is 50% or less
Junmai Ginjo
High quality Junmai Sake
Made only with rice, rice koji and water
Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques
Rice milling rate is 60% or less
Tokubetsu Junmai
Tokubetsu Junmai means Special Junmai
Excellent in flavor and appearance Junmai Sake
Made only with rice, rice koji and water
Rice milling rate is 60% or less, or specially processed
Junmai
Made only with rice, rice koji and water
Smooth balanced flavor with a pleasant sweetness and umami of rice
Also, clear and lustrous in appearance
Daiginjo
Top quality Non-Junmai Sake
Made with rice, rice koji, water, and brewery alcohol is added
Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques
Rice milling rate is 50% or less
Ginjo
High quality Non-Junmai Sake
Made with rice, rice koji, water, and brewery alcohol is added
Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques
Rice milling rate is 60% or less
Honjozo
Non-Junmai Sake
Made with rice, rice koji, water, and brewer's alcohol is added
Rice milling rate is 70% or less
Smooth balanced flavor with a pleasant sweetness and umami of rice
Also, clear and lustrous in appearance
Shochu
Shochu is a distilled liquor, brewed from various ingredients Our shochu is made from rice, so it is called kome shochu or rice shochu 'Kaikyo Gold' contains some gold leaves in it, so it makes good gifts for auspicious occasions
Liqueur & other
Liqueur brewed from apple, ume or appricot, kome koji or mountain cherry Our town Hirosaki is famous for its apple farming, No.1 producer in Japan Try Rokkashuzo's apple liqueur
Rice polishing (rate) refers to milling the rice’s outer surface.
Brands
Rokka traditional taste which has been stubbornly kept over the years
Rokkashuzo reached a taste of light and dry. Joppari is a sake which cannot be gotten tired of drinking.
Joppari is a word which means stubborn or obstinate in the local Tsugaru dialect.
Everything is born, grown and ends in Hirosaki.
Our ideal spirit of sake making is condensed into is Joppari.
The best choice especially for those who do not prefer sake
Fresh and elegant texture makes this sake easy-to-drink.
Tokubetsu Junmai-shu Tappi is a new sake which can be enjoyed by ladies.
Limited brew Tappi can be enjoyed a few weeks from the ship date.
That’s why Tappi is a rare sake which attracts attention from sake lovers nationwide.
The traditional brand dates back to the foundation of Rokkashuzo
Unchanged taste we can feel at ease.
It is a Japanese sake a home in our heart of sake lovers in Tsugaru. Honjozo Genshu Kurako.
Before the foundation of Rokkashuzo, Kurako was produced by one of original brewery ‘Shiraume brewery’ , The
best choice with history and tradition.
Being Genshu (raw Japanese sake), Kurako have been enjoyed as a cocktail base sake for years.
Kurako is a Japanese sake which still attracts a lot of sake lovers.
Thick umami of rice made by a distilling pot
Authentic rice shochu Tsugaru Kaikyo has a thick and smooth texture produced by umami of sake rice.
By being distilled in our distilling pot, you can enjoy distinctive thick and smooth texture of rice shochu.