SAKE blog
Published: 2021.02.02
Last modified: 2026.09.27
Shichiriki Junmai Ginjo: Morita Shoube (Aomori)
In Aomori, one of the breweries receive Gold award in Junmai category of Kura Master 2020. The product name is called “Shichiriki” and the brewery is called “Morita Shoube”. This time, ikki introduces “Shichiriki Junmai Ginjo” for you as SAKE TO KNOW.
Morita Shoube 森田庄兵衛
Mroita Shoube Co., Ltd. is located in Shichinohe, Aomori prefecture. They are founded in 1777, and keep brewing finest sake for more than 250 years.
One of their sake brands at Komaizumi (Morita Shoube Co., Ltd.) is called Magokoro, which means “ Pureness of Heart”.
They gave it this name to mirror their desire to work hard and produce a sincere and superior sake. Morita sake is made with traditional sake brewing methods as well as state of the art techniques.
Shichiriki Junmai Ginjo
“Shichiriki Junmai Ginjo” is produced for limited distribution for only 7 sake retail shops in Aomori prefecture.
The concept of this sake is “made in all Aomori prefecture”.
The ingredient sake rice “Hanaomoi” is developed to be “the best sake rice cropped in Aomori”. The fragrance is gentle and fruity. The taste is smooth and sweet.
Please enjoy this sake with wine glass in cold temperature!
Brand : Shichiriki Junmai Ginjo
Class : Junmai Ginjo
Volume : 720ml
Alc.% : 16%
Brewery Info
株式会社森田庄兵衛 / Morita Shoube Co., Ltd.
HP : http://www.morishou.co.jp/
Representative Brand : 駒泉 [Komaizumi]
If you have an interest in this product. Please click the banner below to contact us.
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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