Located in the port city of Ishinomaki. Survived the devastating 2011 tsunami and earthquake. The brewery was badly damaged but rebuilt and resumed brewing. Known for crisp clean style that pairs well with seafood.

One of the oldest breweries in Miyagi, founded in 1661. Located in Tomiya just north of Sendai. The Hoyo brand name evokes the mythical phoenix. Traditional Nanbu toji school techniques.

Located in the fishing port of Kesennuma, famous for shark fin and bonito. Sake designed to pair with the abundant local seafood. Survived 2011 tsunami. Embodies the resilience of Sanriku coast communities.

Tiny brewery in northern Miyagi near the Naruko hot spring gorge area. Manaturu means ‘true crane.’ Extremely limited production with a loyal local following. Traditional Nanbu brewing methods.

Distinct from the famous Hokkaido Otokoyama. This Miyagi Otokoyama is rooted in the Kesennuma fishing community. Sake brewed to match the rich seafood culture of the Sanriku coast.

Located in Kurihara in northern Miyagi near the Kurikoma mountains. Hagino Tsuru means ‘crane of the bush clover.’ Gaining strong reputation among sake enthusiasts for elegant refined junmai ginjo. Young progressive brewing team.

Located at the foot of Mt. Ooyama in the Shonai region. Known for excellent value across their range. Shonai region rice is among the finest in Japan.

Uses pristine water from the UNESCO World Heritage Shirakami Mountains. Current 6th generation owner Yamamoto Tomoyuki revitalized the brewery with modern approach. Grows own sake rice.

One of Akita’s largest breweries. The Ranman brand is widely known throughout Japan. Ugo no Tsuki premium line competes at a higher level. Located in Daisen (formerly Yokote area), heartland of Akita sake.

Smaller Akita brewery with traditional Yokote area style. Produces honest everyday sake alongside limited premium releases.