Hachinohe Shuzo began its sake brewing journey in the Genbun era when its founder, Shozaburo Komai I, left Omi Province to start brewing in the Mutsu region. The brewery officially launched its operations in An'ei 4 (1775). Dedicated to crafting local sake representative of Aomori Prefecture, Hachinohe Shuzo emphasizes the use of locally sourced rice and yeast, combined with the pristine spring water from the Kanisawa area of Hachinohe. To meet modern needs, the brewery prioritizes environmental sustainability and health, ensuring the production of safe, delicious sake for its customers.