1. What are the Michinoku Rokkasen?

In 1972, five sake breweries in the Kita Murayama area came together to establish Yamagata Meijo Co., Ltd., and this was the beginning of the birth of Michinoku Rokkasen.

It is imbued with the idea that “just like the Six Poets, a group of poets from the Heian period who composed waka poems that resonate gently in people’s hearts, we want to deliver sake that resonates gently in people’s hearts.”

Most of the rice used for the sake is produced in Yamagata Prefecture, accounting for an astounding 99.9%.

By sticking to the traditional Japanese sake brewing technique of “three-stage brewing” and strictly controlling temperature, the brewery produces a wide range of sake flavors.
(*Three-stage brewing = a brewing method in which the entire amount of yeast starter is fermented with water, koji, and steamed rice in three separate batches.)

Not only does it preserve tradition, it also continues to take on new challenges by incorporating modern technology, and is also known as a “liquor department store” due to the breadth of its product lineup.

Every March and October, events such as “Storehouse Visit” and “Great Harvest Festival” are held, where you can enjoy a market and more.

There is something for people of all ages to enjoy, including sake brewery tours, a sake tasting corner (fee required), limited edition sake sales, and a local food fair.

At first it was a small-scale event aimed at promoting local interaction, but now it has grown to the point where tourists from outside the prefecture come to visit.

Please be sure to come along on the next event date.

2. How Michinoku Rokkasen sake is made

At Rokkasen, you can take a tour of the brewery and enjoy the process of making sake!

And amazingly, it’s free!

Because of Rokkasen’s commitment to quality, they want people to know about the manufacturing process and enjoy their products to the fullest.

This time, we took part in the popular “brewery tour.”
*Please note that brewery tours are not available from October to March.

For those who are unable to make it to the brewery tour, the manufacturing process is also introduced on the official website through the “Online Brewery Tour” or on the “Rokkasen Club” which will be introduced later, so please take a look.

①Rice milling warehouse

The first place we were shown was the rice milling storehouse.

It’s very large and quite impressive when seen up close!

After the purchased rice is sorted and foreign objects are removed, it is transferred to a tank for brown rice, where it is left to dry out before being polished according to its intended use.

Rice is polished continuously for long periods of time: about one day for 70% polishing, 36 to 48 hours for 60%, about 50 hours for 50%, and 72 to 90 hours for 40% polishing.

In recent years, while many sake breweries have outsourced the rice polishing process, Rokkasen continues to insist on polishing their rice in-house.

 

The rice milling storehouse is connected to the main storehouse, located across the street, by a long pipe, and the rice is transported using water currents before being soaked in a soaking tank.

Apparently the staff in charge communicate with each other using intercoms to adjust the timing and amount of work.

② Main storehouse

After our tour of the rice milling storehouse, the first place we were shown in the main storehouse was the “Central Control Room.”

It looks like a control room for a TV station or a transportation system.

Here, the temperature and humidity of the mash and koji are automatically controlled.

Koji plays a very important role in sake brewing; it is no exaggeration to say that it accounts for about 80% of the entire process.

In the KOS-type automatic koji-making device installed next to the central control room, visitors can see the process of koji being made over a period of 48 hours in an enclosed space at approximately 30°C.

One of the charms of Rokkasen is that they actively adopt new technology and mechanization.

Rather than relying entirely on machines, they aim to make the most of limited resources by relying on the sensibilities and hand-made methods of the craftsmen involved in sake brewing.

Next, we were shown the preparation room.

To the right of the entrance is the “shubo room,” where yeast is cultivated.

Temperature control of the yeast starter is complex, and the temperature is changed many times a day to develop a strong yeast starter.

After this careful process, the yeast starter matures for about 15 days and turns into moromi, the main fermented mash.

There is also a steaming area at the back left of the preparation room.

Although the process is different, Rokkasen use a continuous vertical rice steamer to steam the rice.

The dried soaked rice is placed in a rice steamer on a conveyor belt and steamed using a technique called “nukekake”, and is steamed for about 50 minutes.

The advantage of this rice steamer is that it does not cause unevenness in the steamer (a bucket-like steamer used to steam rice), and it can achieve the ideal steamed state of rice, “hard on the outside, soft on the inside,” at a higher pressure and temperature (about 105°C) than a regular Japanese kettle.

After checking the finished product, it is cooled according to its intended use: as yeast starter, koji rice, or moromi.

 

We were also shown the fermenting mash.

When you open the tank lid, you’ll be greeted with a soft, fruity aroma.

(The author has recently begun to enjoy Japanese sake.
I really wanted to drink alcohol…)

 

3. Rokkasen Club

Seeing the sake brewing process will surely make you want to drink some delicious sake!

If you are one of those people, why not visit the Rokkasen Club on the premises after touring the brewery?

In addition to offering sake tastings, the spacious store also sells Rokkasen merchandise and goods.

We also have sake lees powder that can be used to make your own original glasses or to add to everyday dishes.

I found out for the first time that there is something called a sake stamp book, not a Shuin stamp book!

The sake stamp book is a fun way to collect sake labels that you can obtained by touring certified sake breweries around Japan.

If you’re a sake lover, why not bring this along on your trip?

There was also a “sake gacha.”

It’s definitely worth a try as there are no mistakes.

Other items available include sake lees crackers and sake cups.

This is a wonderful item that will make a great memento of your visit to the brewery.

On the right side of the store, Rokkasen’s proud products are lined up in a row.

 

There is also a rest area, so please take your time.

4. Recommended Products

In addition to year-round products, Rokkasen also has many seasonal products!

We offer a wide variety of products throughout the year.

We asked them which products they particularly recommended.

① Rokkasen Five-stage brewing Junmai

A modern take on sake based on Edo period literature.

Instead of the usual three-stage brewing process, this is brewed in five stages, resulting in a Junmai sake with an exquisite balance of rice flavor and acidity.

Winner of the Supreme Gold Award at the National Warm Sake Contest and the Supreme Gold Award at the Delicious Sake in a Wine Glass Award 2022.

②Yamahoshi Junmai Ginjo Dewa Sansan

5. Message

Finally, Mr. Matsuoka, CEO of Rokkasen Co., Ltd., gave a message to everyone reading VISIT YAMAGATA.

“We love Yamagata’s nature and history, and while we cherish tradition, we also incorporate new techniques and ideas into our sake brewing.

Our goal is to share Yamagata’s rich nature and culture with the world in the form of sake.

We work hard every day to achieve this.

I hope that you will be able to experience the charm of Rokkasen through it.

6. Basic information

≪Rokukasen Club≫
Hours : 10:00~16:00
Closed : Open all year round
(However, this does not include cases of temporary closure.)
Location : Rokkasen Co., Ltd.
Parking Lot : Yes (usable by large bus)
Nearest station : 15 minutes on foot from Murayama Station, 25 minutes on foot from Higashine Station
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<<Visiting the Brewery>>
Period : April to September
*We do not offer tours of the brewery during the preparation period from October to March.
Fee : Free
Time required : Approximately 20 to 30 minutes (plus tasting)
Reservations : 3 days prior to the desired date of brewery tour
For inquiries and applications, please click here▼
Visit to Rokkasengura