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Yamagata Prefecture

Hachidori Sakes are crafted in the renowned Yamagata Prefecture. Located in the Tohoku region of Honshu in Japan, this region is celebrated for its exceptional Sake production. Recognized as Japan’s first and only Geographical Indication for Sake, “Yama”, meaning mountain speaks to Yamagata’s rugged high-elevation terrain, abundant snowfall, and pristine water sources—the essential elements in world-class Sake brewing.

Sake brewing in Yamagata is a cultural heritage passed down through generations. The master brewers, or “Toji”, are highly respected for their skill and dedication. Many breweries, including Shindo Shuzo, where Shindo San is the current Toji, have been family-run for centuries, preserving traditional techniques while embracing innovation. Each Sake crafted here reflects a deep connection between the people and their local brew and is frequently celebrated and enjoyed throughout the year.

The flavor profiles of Yamagata sake are diverse, ranging from light and floral to rich and full-bodied, with a balanced blend of umami, sweetness, and acidity. Fruity notes such as apple, pear, and melon are common, making Yamagata sake versatile for various cuisines. The clean, crisp finish of Yamagata sake is a testament to the high-quality water used in its production.

Shindo Brewery

Known for its dedication to both tradition and innovation, Shindo Brewery in the heart of the Yamagata Prefecture is helmed by 10th-generation Toji and Brewery President, Masanobu Shindo. Hachidori’s Sake Master, Stuart Morris is the only American to have trained at Shindo Brewery and chooses to make our premium Sakes here.

The confluence of terroir, ingredients, timeless tradition, and pursuit of perfection with a fresh approach truly set Hachidori Sakes apart.

Shindo Brewery building and owner Masanobu Shindo looing at growing rice

Sake Production

Water icon

The pristine mountain waters of Yamagata are the foundation of Hachidori Sakes. Unlike the hard waters found in the U.S., you’ll find Hachidori to be soft on the palate resulting from the perfect pH level and blend of minerals found in the delicious Yamagata waters. Shindo Brewery is purposefully located close to the source of these waters to preserve freshness and lending Hachidori Sakes a crisp clean finish.

Rice icon

The climate and geography in Yamagata produce premium Sake-grade rice varietals, including the highly-desirable Dewa San San, Dewa no Sato, and Miyama Nishiki strains. Known for their large grain size and low protein content these rice varietals produce the highest-quality Sakes. Dewa San San, developed specifically in Yamagata, is synonymous with the region’s excellent Sakes and is celebrated for its rich flavor and balance. Shindo Brewery, the home of Hachidori Sake, is one of the few Sake breweries to cultivate Dewa San San rice at their own on-site rice farm—providing seamless farm-to-bottle integration of the purest water and premium Sake rice varietal.

Yeast icon

Stuart and Toji Masanobu Shindo at Shindo Brewery are distinguished by their meticulous attention to detail and adherence to traditional brewing methods. The use of unique yeast strains, like Yamagata 5 and 1801 yeast, imparts distinctive aromas and flavors to Hachidori Sakes. This yeast is like the chef’s spice rack to Stuart who uses it to craft the diverse range of Hachidori Sakes from light and floral to rich and full-bodied—each with varying balances of umami, sweetness, and acidity. Each bottling has its own flavor profile and personality—just as Stuart intended.

Stuart Morris standing and holding bottles of sake in from of Shindo Brewery

Stuart Morris and Masanobu Shindo laughing in the lab while sampling sake

Sake pouring out of a spout

Stuart Morris and Masanobu Shindo taking a break from sake production