世嬉の一
Sekinoichi is the prime place to experience some of the best brewed sake and beer that Iwate has to offer. At the Kuramoto Restaurant, enjoy traditional and contemporary local cuisine paired with Sekinoichi's esteemed sake and beers. The classical feel of the buildings give you a sense of its 100 year history.
This article touches on experiences and functions of the facility and gives a general overview of Sekinoichi products.
Experience:
To make the most of your time at Sekinoichi, there are a wide selection of experiences that offer insights into the local history, cuisine and culture (tours and experiences are conducted in Japanese).
Mochi Honzen Experience: A way to fully understand the depth of what seemingly appears a simple dish is through the 'mochi honzen experience'. Receive explanations on the history of mochi cuisine which dates back to the Edo Period as well as a lesson on the rituals and manners of eating mochi which stems to Buddhism.
Craft Beer Tour (tasting):
See how beer is brewed at the craft beer factory tour (30mins - if tasting, 50mins). Here are three ways the tour satisfies the senses.
Look: see the process, see the different colors - how does the barley become beer?
Touch: touch the various kinds of malt and hops, even try a little.
Taste: drink and compare the different types of beer!
Mochi Pounding Experience: Watch as skilled artisans pound mochi while feeling nervous for the person who sticks their hands in to kneed it! You can try your hand at this too! The chant as they pound the mochi is pretty catchy. This experience is mainly for special occasions and large groups (unless you are confident you can eat 100 mochi cakes...) but you may be lucky and see a show on your visit!
Prices and reservation method can be found on the Sekinoichi website:
Kuramoto Restaurant A restaurant with a Taisho-era feel. Recommended are the Kahomochi set, which gives you a taste of eight types of mochi and ozoni (mochi soup), and the Hattomochi set, serving both hatto (which is kinds of like fat, flat udon) noodles and mochi. Sekinoichi craft beer and sake complement the dishes.
What had started off as 12 classic mochi dishes, has evolved over time and now there are over 300 documented dishes. One of my favorite contemporary creations is 'mochi fondue' - soft mochi with thick, creamy cheese! You can add milk and sake into the cheese to change the texture and flavor.
Recently (2024), reservations need to be made for lunch and dinner are to be made at least 2 days in advance.
The shop
Here, you can purchase Sekinoichi craft beers, sakes (list below), sake cups, local foods and other miscellaneous goodies. Tastings are also offered.
If you see a green 'sugidama' (cedar ball) hanging below the eaves of the shop, it means that a fresh production is being pressed from new rice. A brown ball indicates that that production is ready.
Tokura Cafe
Relax to some classical music while indulging in a cup of coffee, tea, beer or sake. The warehouse exhibits the feel of the Taisho era with the addition of a retro and modern furniture.
The Sake
Sekinoichi sake is crafted from the water that gushes from the Ou Mountain Range and carefully selected sake rice. This in combination with the reputable Nanbu Toji brewing technique makes for some of the best sake in the region.
Junmai Daiginjo: Hizou (純米大吟醸 秘蔵) Alcoholic beverage: Junmai Daiginjo sake Alcohol percentage: 17.5% Sake rice: Yamada Nishiki Rice polishing ratio: 40% or less
Ginjo Sake Konjikidou ( 吟醸酒 金色堂 ) Sake quality: Ginjo sake Alcohol percentage: 15.5% Sake rice: Ginginga Mill polishing ratio: 50% Iwate prefecture Sake Kanpyoukai (gold) Iwate prefectural governor prize
Junmai Ginjyo: Ginginga (純米吟醸 吟ぎんが)
Alcohol: Ginjo
Alcohol percentage: 15.8%
Sake rice: Ginginga
Mill polishing ratio: 50%
Iwate Prefecture Sake Kanpyoukai (gold 2002-2007)
Iwate Prefecture Special Jury Prize
Junmai Namagenshu (unpasteurized, unfiltered) Shiboritate (cloudy) 純米生原酒 しぼりたて（にごり）
Sake quality: junmai namagenshu
Alcohol percentage: >18% ~ <19%
Sake rice: Toyonishiki
Mill polishing ratio: 60%
Junami Namagenshu (unpasteurized, unfiltered) Shiboritate (clear) 純米生原酒 しぼりたて（とうめい）
Sake quality: junmai namagenshu
Alcohol perentage: >18% ~ <19%
Sake rice: Toyonishiki
Mill polishing ratio: 60%
Daiginjo Sekinoichi (大吟醸 世嬉の一)
Sake quality: Daiginjo
Alcohol percentage: 16%
Sake rice: Yamada Nishiki Mill polishing ratio: 40%
2006 Zenkoku Shinshu Kanpyokai (the National Research Institute of Brewing.) (gold)
2008 Zenkoku Shinshu Kanpyokai (the National Research Institute of Brewing.) (gold)
2003, 07, 08 Nanbu Toji Seishu Kanpyoukai (gold)
2006-07, Tohoku Shinshu Kanpyoukai (gold)
2003, 08 Iwate Prefecture Shinshu Kanpyoukai (gold)
The Beer
Although Sekinoichi craft beer has a shorter history (launched in 1995) than its sake counterpart, the beer has already been receiving high praise and has won at many international conventions. Enjoy their selection of their standard classics (which are listed below) and seasonal beers.
Weitzen ( ヴァイツェン): Meaning 'white' in German is often characterized by its elegant aroma of yeast and malt.
1997 Monde Selection (Gold) 1999 Japan Beer Grand Prix (Bronze)
Konjikidou Golden Ale（金色堂ゴールデンエール) To celebrate Hiraizumi Chusonji Temple's registration as a World cultural heritage, Kojikidou Golden Ale was released. This refreshing, easy to drink beer features a floral aroma and a taste of grape produced by European hop.
2014: Winner of the International Beer Competition (Gold)
Red ale （レッドエール）
Roasted malt beer with a beautiful amber color. The well-balanced taste of this popular beer pairs well with many dishes. 2014 International Beer Cup (Silver)
2007 International Beer Competition (Silver)
Sanriku Oyster Stout ( 三陸牡蠣のスタウト):
A rich black beer brewed using the oyster and its shell.
2006 Japan Asia Beer Cup (Gold)
2008 World Beer Cup (Silver)
Japanese Spice Ale Japanese Pepper （ジャパニーズスパイスエール山椒）
This spice ale is brewed using local Japanese peppers. By changing out some hops by using Japanese pepper instead, gives this beer a spicy and citrus-fresh taste.
2013 World Beer Award Asia Category (Gold)
2014 World Beer Award Asia Category (Gold)
Tohoku Recovery Support Beer - Fukuka
A part of the proceeds of this beer will be used for the reconstruction of Sanriku fisheries and reconstruction of the Tohoku Coast. The beer is brewed using the yeast of Iwate's Rock-Breaking Cherry Tree, a national treasure. The laboratory which stored the yeast was washed away, however, the yeast was restored. Enjoy this soft, yet powerful beer.
Food Action Nippon Awards 2011 "Eating and supporting award" prize
Iwate Brewery × Kitasato University collaborative development support beer
Organic (naturally fermented) Beer
Organic beer using organic malt, hops and natural yeast. Center of Japan Organic Farmers Group(CJOFG ) registration: 1011090101 100% organic farm products used Organic agricultural process alcoholic beverage *(with permission from Sekinoichi, the information on sake, beer and events are a general translation of the information found on the Sekinoichi website)
Details
Address: 5-42 Tamura-cho, Ichinoseki City (10min walk from Ichinoseki Station) 一関市田村町5-42
Open: Everyday, 11am to 9pm
Phone: 0191-21-5566
Website: https://sekinoichi.co.jp/
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