Thirty-three breweries, thirty-three stories.
Every brewery on the Akita Sake Brewers Cooperative map. Search by region or brand.
Positions are approximate, based on each brewery’s town. Gold rings mark partner breweries.
山本
At the foot of the Shirakami Mountains, a World Heritage forest. Rebuilt from the brink of closure, its young team grows and polishes its own rice.
Brewery page →北鹿
Born in 1944 when eight breweries of Kita-Akita and Kazuno merged. It lives by "harmony brews good sake" and ages some sake buried in snow.
Brewery page →千歳盛
Founded in 1872, the only brewery in Kazuno. In one of Akita’s coldest corners it uses Ōu mountain spring water and slow, cold Akita-style fermentation in small batches.
Brewery page →喜久水
Founded in 1875. It ages sake inside a disused 1900 railway tunnel of the old Ōu Line, now a registered Tangible Cultural Property.
Brewery page →一白水成
Brewing in Gojōme since 1688, with local rice, local water and local people, to make sake that is simply a joy to drink.
Brewery page →太平山
Began with soy sauce and miso in 1879 and turned to sake in 1913. It deliberately builds its range on labour-intensive kimoto and ginjo.
Brewery page →銀鱗
Founded in 1815 in the port of Tsuchizaki by a merchant ordered to brew by the domain. Known for Akita-style kimoto using the brewery’s own lactic bacteria.
Brewery page →高清水
"The true brewers are microbes that have lived since ancient times"; people only make them comfortable. That idea shapes one of Akita’s best-known labels.
Brewery page →新政
Founded in 1852. Kyokai No.6, the oldest sake yeast still in use, was born here, and the brewery holds to kimoto and junmai brewing.
Brewery page →ゆきの美人
A micro-brewery making only junmai in small tanks. In 2004 the third-generation owner became Akita’s first owner-toji and began brewing year-round.
Brewery page →秋田晴
The last brewery left in Araya, once Akita City’s brewing quarter, still working with Araya groundwater in its original earthen storehouses.
Brewery page →千代緑
Founded in the 1670s. Its shop and main house, designed by the architect Seiichi Shirai, are a registered Tangible Cultural Property. Brewed with its house yeast.
Brewery page →福乃友
Aiming to be "the fine supporting actor to a meal", the owner brews himself with long, cold fermentation, and designs sake to be enjoyed from a wine glass.
Brewery page →刈穂
Sister brewery of Dewatsuru, named after the first poem of the Hyakunin Isshu. It keeps to kimoto and yamahai and makes premium grades only.
Brewery page →秀よし
Founded in 1689. The name "Hideyoshi" was granted by the Satake lords of the Akita domain; more than 330 years of brewing.
Brewery page →秋田富士
In Daisen, Akita’s great rice bowl, it builds everything on the savour of rice. Its signature is Yamabuki, an aged sake made to match any cuisine.
Brewery page →出羽鶴
Founded in 1865, at the end of the Edo era. In 1913 it took the name Dewatsuru, wishing to be "a sake of Dewa as graceful as a crane".
Brewery page →春霞
Rokugō is a town of water with around a hundred springs. Its soft snowmelt water and the rice it raises are the heart of Harukasumi.
Brewery page →奥清水
Founded in 1885 and moved to the spring town of Rokugō in 1949. It brews with Hōmon Shimizu, one of Rokugō’s celebrated springs.
Brewery page →雪の茅舎
"Sake is made by microbes, not people." Known for its three "no"s (no stirring, no filtering, no added water) and 30+ years of culturing its own yeast.
Brewery page →秋田誉
Formed by a merger in 1944. A small team brews only in the depth of winter, with Akita rice, Akita yeast and natural water.
Brewery page →阿櫻
Its own brewers grow sake rice in Yokote and brew with local Akita rice, always chasing the sake its drinkers want.
Brewery page →大納川
A small brewery of five. "Sake that moves the heart" and "brewing is town-building" are its creeds, bottling the air of Ōmori.
Brewery page →飛良泉
Founded in 1487: the oldest brewery in Tōhoku and said to be the third oldest in Japan. Yamahai is its signature.
Brewery page →天の戸
"Sake is born in the rice paddy." All junmai since 2011, brewed only with rice from the Yokote Basin. Since 2024 it also grows rice in its own fields.
Brewery page →田从
Named for the cranes that flew to a nearby pond every morning. It brews only junmai and ages it three to five years before release.
Brewery page →天寿
Founded in 1830 in Yashima at the foot of Mt Chōkai, now in its seventh generation. "Tenju" carries a wish to live happily to a hundred.
Brewery page →出羽の冨士
Founded in 1907 below Mt Chōkai. The name comes from the mountain itself, long called "the Fuji of Dewa" for its graceful shape.
Brewery page →まんさくの花
A Masuda brewery out to share "the deliciousness and fun of sake", with many seasonal releases alongside its classics.
Brewery page →一滴千両
Established in 1945, it began brewing sake in 1974 and since 1992 has combined traditional craft with modern equipment in its Heisei Kura.
Brewery page →両関
It pioneered slow, low-temperature brewing and was the first Akita brewery to win a top national prize. Its main house and four inner storehouses were Akita’s first registered cultural properties.
Brewery page →福小町
Descended from Kimura Shigenari, a retainer of the Toyotomi, it was founded in Yuzawa in 1615, the year of the Siege of Osaka, and grew with the Innai silver mine.
Brewery page →爛漫
The house of Bishu Ranman. For its centenary it began growing Hyakuden and Ichihozumi rice in its own fields to revive Yuzawa as a sake-rice town.
Brewery page →Five hundred years of brewing.
From the Muromachi era to the twentieth century, in order of founding.