Aomori Prefecture, facing the Sea of Japan, the Pacific Ocean, and the Tsugaru Strait, is a treasure trove of abundant seafood. At the same time, it is known as a production area for unique and high-quality Japanese sake nurtured by its cool climate, good quality rice, and pure water. This guide introduces the wonderful combination of Aomori’s proud local sake and fresh seafood cuisine.
Characteristics of Aomori’s Local Sake
Sake brewing in Aomori Prefecture is characterized by careful low-temperature fermentation utilizing the harsh winter cold. As a result, many sakes are produced with a light and dry yet umami-rich quality, featuring a clean and crisp finish. Particularly in the Tsugaru and Nanbu regions, breweries with distinct characteristics are scattered, allowing enjoyment of diverse flavors.
Representative Breweries and Brands (Examples)
- Denshu: Nishida Shuzoten (Aomori City)
- Characteristics: Features a refreshing taste with a well-balanced harmony of gorgeous aroma and the original umami of rice. A popular brand committed to using only rice from fields (“den”).
- Representative Brands: Special Junmai Sake Denshu, Junmai Daiginjo Hyakuyonjū (Limited Edition), etc.
- Hōhai: Miura Shuzō (Hirosaki City)
- Characteristics: Attractive for its fruity aroma and soft mouthfeel that suggests the sweetness of rice. Supported by a wide range of people for its drinkability.
- Representative Brands: Special Junmai Sake, Junmai Ginjo Hōhai-mai, etc.
- Mutsu Hassen: Hachinohe Shuzō (Hachinohe City)
- Characteristics: Features a fruity taste with a well-balanced gorgeous aroma and solid rice umami. Offers various series.
- Representative Brands: Special Junmai (Red Label), Ginjo (Pink/Black Label), Doburoku, etc.
- Joppari: Rokka Shuzō (Hirosaki City)
- Characteristics: The name originates from the Tsugaru dialect meaning “stubborn.” Reflecting the Tsugaru climate, it features a powerful taste that is dry yet full-bodied.
- Representative Brands: Special Junmai Sake Chōkarakuchi Joppari, Kaso Omoi Daiginjo, etc.
Aomori’s Fresh Seafood
Aomori Prefecture, surrounded by the sea on three sides, lands various seafood throughout the four seasons.
- Oma Tuna: Nationally famous top-grade bluefin tuna. Characterized by rich umami and melt-in-your-mouth texture.
- Hachinohe Maeoki Saba: Brand mackerel that becomes fatty from autumn to winter, featuring firm flesh and high-quality fat.
- Scallops: Scallops farmed especially in Mutsu Bay are characterized by thick flesh and strong sweetness.
- Squid: Large catches of Japanese flying squid (surumeika), also known as “Hachinohe Maeoki Ika.” Enjoyed in various ways such as sashimi, grilled, and processed products.
- Sea Urchin: Kitamurasaki uni with rich umami is caught along the coast.
Recommended Pairing Examples
- Denshu × Oma Tuna Sashimi
- Pairing Point: The clean and full-bodied umami of Denshu pairs well with the high-quality fat of tuna’s lean meat (akami) and medium-fatty tuna (chūtoro). They enhance each other’s flavors for a sophisticated taste experience.
- Example Restaurants: Sushi restaurants or Kappo (traditional Japanese cuisine) restaurants like “Hama Sushi” (Oma Town) that offer fresh tuna and local sake.
- Hōhai × Lightly Seared Hachinohe Maeoki Saba Sashimi
- Pairing Point: Hōhai’s fruity aroma and gentle sweetness envelop the savoriness and umami of the seared mackerel fat, leaving a clean aftertaste.
- Example Restaurants: Izakayas or sushi restaurants like “Kita no Ajidokoro” (Aomori City) and “Gyoshokuya Kinki” (Hachinohe City) that serve Hachinohe Maeoki Saba dishes and local sake.
- Mutsu Hassen × Scallop Sashimi / Grilled Scallops
- Pairing Point: Mutsu Hassen’s gorgeous aroma and rice umami harmonize well with the sweetness of scallops. It enhances the delicacy of scallop sashimi and creates a synergistic effect with the aroma of grilled scallops.
- Example Restaurants: Eateries or seafood restaurants around Mutsu Bay like “Shukō Shun Mitsuishi” (Aomori City) and “Shunsai Hideka” (Aomori City – serving scallop dishes and local sake).
- Joppari (Rokka Shuzō) × Squid Sashimi
- Pairing Point: Joppari’s crisp dryness enhances the sweetness and unique texture of fresh squid. It doesn’t interfere with the delicate taste of squid and offers a clean aftertaste.
- Example Restaurants: Markets or restaurants serving fresh squid, such as “Minato Ichiba Nebuta no Kuni” (Aomori City) or fishmongers and eateries within “Hasshoku Center” (Hachinohe City).
Tips for Enjoying Aomori Local Sake and Seafood
- Be Mindful of the Season: Seafood has its peak season. For example, tuna is best from autumn to winter, sea urchin in early summer, and mackerel from autumn to winter. Visiting during the peak season allows you to savor the best pairings.
- Consult at Restaurants: Local eateries can often recommend the day’s best seafood and the local sake that pairs well with it. Feel free to ask.
- Brewery Tours: Some breweries offer tours and tastings (often requiring reservations). Seeing the brewing process deepens the enjoyment of local sake. Check the respective brewery websites beforehand.
- Souvenir Shopping: Bring back your favorite local sake as a memento of your trip. You can purchase it at places like “A-FACTORY” near Aomori Station, local liquor stores (e.g., “Sakahō Akitaya” in Aomori City), or department stores.
Conclusion – A Journey to Savor Aomori’s Food Culture
Local sake and seafood nurtured by Aomori Prefecture’s rich nature and harsh climate. Their combination is truly a luxurious taste unique to the region. Besides those introduced, Aomori has many other wonderful breweries and various delicious seasonal seafood.
Please visit Aomori, feel the local atmosphere, and experience the marriage of fresh seafood and unique local sake. It will surely be an unforgettable journey, allowing you to fully enjoy the charm of Aomori with all five senses.
