Hagino Brewery
萩野酒造
Kannari Arikabe, Kurihara, Miyagi
The brewer of “Hiwata” and “Hagi no Tsuru” — a Miyagi sake pioneer from the village of bush clover, since 1840.
| Founded | 1840 |
|---|---|
| Brands | Hiwata, Hagi no Tsuru |
| Toji | Yohei Sato |
| Website | Hagino Shuzo |
People
The people behind Hiwata and Hagi no Tsuru
Biography
Yohei Sato, President and Brewmaster
Yohei Sato is both president and brewmaster of Hagino Shuzo. He returned to the brewery in 2002 and created Hiwata, a brand devoted to the Kimoto process, while keeping Hagi no Tsuru to the Sokujo method with at least one experimental tank brewed every year. What he aims for is not sake for special occasions, but sake with depth that never tires the palate.
History
Kannari Arikabe was once known as "bush clover village" because of the beautiful flower of bush clover (Hagi), and the brewery and the sake derived from the naming. Founded in 1840, the brewery is one of the pioneers of Miyagi sake breweries that took prompt actions including making specially designated sake in Miyagi and the introduction of refrigerating warehouse earlier than other breweries. In 2002, the sake brand "Hiwata" was produced by Mr. Yohei Sato, the current brewery owner. Hiwata is specialized in the Kimoto process and on the other side the brand "Hagi no tsuru" is limited in the Sokujo process and imposes a tentative method of at least one tank for each year. The brewery is aiming to make the sake have profoundness but not too heavy. Their high brewing technologies and storage management system supported by the theory make it possible.
