Our Story

All Sake brewering starts from Tsugaru
and finishes in Tsugaru in Rokkashuzo.

Our company was established in 1972 merging 3 local breweries, Takashimaya brewery(from 1719), Shiraume brewery and Kawamura brewery. It is over 300 years from the foundation brewing Japanese Sake in Tsugaru region Hirosaki.

The name Rokka refers to a crystal of snow that represents sake making in snowy region.

The main brand Joppari which means stubborn or obstinate in Tsugaru dialect is made from local sake rice and underground water from the Shirakami mountains. The sake Joppari attracts our eyes with logo of a red daruma doll.

IWC International Wine Challenge

Keeping tradition of dry sake, our sake was awarded a ‘gold prize’ by Zenkoku Shinshu Kanpyokai (the National Research Institute of Brewing), and we are a four-time gold medal winner in IWC International Wine Challenge. We are highly evaluated domestically and internationally.

Traditional manual brewing

Our policy is keeping traditional manual brewing.
While other sake breweries tend to pursue effectiveness by introducing computer systems, our policy might be thought to be outdated.

We would like more and more people feel and enjoy our exclusive sake.
For those who are familiar with Japanese sake, we provide a nostalgic taste.
For those who usually do not drink Japanese sake, we provide a taste that can renew an image of sake.

Having those thoughts, we are stubbornly brewing Japanese sake in this Tsugaru region.

Exclusive water

The water we use for brewing is typical soft water in the north Tohoku region. It produces sophisticated crispiness of Joppari different from other sake using hard water made in Nada or dry sake made in Hokuriku(middle area in Honsyu island, sea of Japan side) region.

Natural water from the Shirakami mountains

Underground water from Shirakami mountains is made in beech tree forest so called natural dam which keeps water in the forest effectively.
The beech tree forest in the Shirakami mountains is thought to be born in Jomon Period(12000 to 3000 years ago).

The rainwater fell on the forest was kept inside of the soil made of beech leaves.
Then simmered into underground over the years ,filtered with forest soil, and clear water comes out to the surface again. We use that clear water for brewing liquors.

Tappi Water

Natural water from the seabed of Tsugaru strait is soft.
So, sake made with Tappi Water tastes mellow, and that makes suitable sake for sake beginners or ladies.

Exclusive rice

Hanaomoi (Sake Rice produced in Aomori prefecture)

Generally, to brew Ginjo-shu and Daiginjo-shu which need to use rice polished less than 50% or 40%, local sake brewers have been choosing rice produced outside Aomori prefecture, especially Yamada-nishiki produced in Hyogo prefecture.

Under these circumstances, sake-rice ‘Hanaomoi’ became a recommended variety as a local variety for high-class sake in 2002. Hanaomoi can be polished in high degree and has as good brewing aptitude as Yamada-nishiki , but has a week point in resistance to diseases, growing field is limited only in Hirosaki area which has a good condition in Aomori prefecture.

In addition, Hanaomoi is produced 100% by contract growing with Aomori sake makers association, and is supplied exclusively to breweries in Aomori prefecture.

What is rice suitable for sake brewing?

Sake rice need to be polished (or milled) to brew sake, so rice grain tend to be bigger than food rice. Furthermore, the central part of the grain called ‘shinpaku’ is big.

Shinpaku contains a lot of starch and has high viscosity.
Shinpaku plays a great roll for making koji.

Sake rice is a rice for sake making that has been improved to have a larger shinpaku.