Kunimare

Kunimare Sake Brewery, standing along the coast of Mashike Town, Hokkaido, is a brewery that has kept making seishu since the Meiji era. The subsoil water — meltwater from the Shokanbetsu range that towers inland, flowing underground before welling up — is soft water with an excellent mineral balance, and that clear water forms the foundation of Kunimare's flavor.

Founded in 1882 (Meiji 15). Beginning business as "Maruichi Honma," dealing in kimono fabric and sundries, it developed diverse ventures such as shipping and herring fishing, and the sake it brewed for its own use earned a reputation. In time it built a full-fledged stone-walled brewery, advancing into a brewery that represents the region.

The name of its signature label, "Kunimare," is said to have been born from respect for General Maresuke Nogi, whom the brewery met through his calligraphy for a memorial to those who fell in the Russo-Japanese War. Taking one character from the general's name while using the character "mare" (稀, rare) rather than "ki" (希), the label entrusts the wish "to be a good sake rare in the nation."

Today, in addition to Yamada Nishiki and Gohyakumangoku, it actively adopts Hokkaido-grown rice such as Mashike's "Ginpu," offering a wide lineup with the skill of Nanbu toji. Much of its output is enjoyed within Hokkaido, and as "sake that lives together with Mashike," it continues to evolve while tied to local food and tourism.

Japan's northernmost seishu brewery on the Sea of Japan side, and the streetscape of Mashike

The northernmost seishu brewery still existing on the Sea of Japan side, in Mashike Town, Hokkaido. It sits in an area lined with historic structures such as the stone-walled brewery and the former merchant house "Maruichi Honma," and the distinctive scenery nestled between sea and mountains is a major draw of the brewery tour.

Shokanbetsu subsoil water and Hokkaido sake rice

It uses, as its brewing water, the subsoil water that wells up beneath the brewery after meltwater from the Shokanbetsu range flows underground over long years. In addition to Yamada Nishiki and Gohyakumangoku, it polishes the Hokkaido sake rice "Ginpu" and Mashike-grown rice, drawing out a crisp clean finish and a soft mouthfeel.

The skill of Nanbu toji and the spirit of "good sake from harmony in brewing"

Toji and brewers in the lineage of the traditional Nanbu toji brew sake using techniques such as low-temperature fermentation and long-term aging. While preserving the character of the old stone cellar and wooden vats and also adopting modern equipment, they face each bottle in the spirit of "good sake from harmony in brewing" (washo ryoshu).

A hub for brewery tours, a direct shop and town walks

Besides touring the brewery interior and gallery, you can taste and buy many labels at the direct shop. Historic buildings, an auberge and eateries unique to a port town dot the surroundings, making it a tourism hub where you can enjoy a walk around Mashike with Kunimare as your starting point.