Since 1777, in Shichinohe in the prefecture of Aomori, eleven generations have succeeded in the direction of Morita Shôbé 盛田庄兵衛.
Mr. Heijibee Morita, the current president and master brewer, while assuming his title of guardian of the family tradition, dares to innovate by developing modern sakés.
Shichinohe is located in the region of Nambu renowned for breeding its horses; the saké brand Komaizumi 駒泉 celebrates a legendary source of pure water found there. Morita Shôbé uses water from the underground spring of the Takase 高瀬川 river which flows from the Hakkôda 八甲田山 mountains. This source is fed by the melting of heavy snowfall. Its water is very soft.
Morita Shôbé only uses rice from Aomori Prefecture and especially rice from its Nanbu region. The brewery uses various local varieties like Masshigura, Mutsuhomare and Reimei, as well as others, hybridized in the Nanbu region like Hanaomoi and Hanafubuki.
Recently, Mr. Morita created the Magokoro 真心 (sincerity) brand to express his sincere wish to produce top quality saké.
For these sakés, Toji wisely uses lactic ferments which adds a pleasant acidity.
This Shijô No Magokoro Junmai Daiginjo Namachozo, pasteurized only before bottling, has matured raw, which gives it a complexity of taste.
It is dry, but very silky. It offers the fruity aromas of Daiginjo and the umami of lactic acid.
The Kijoshu Kacho is a sake brewed by replacing a part of the water with Junmai Ginjo in the Moromi (the brew). It is a process based on the shiori method popular with the nobles of the Heian period (around 1,000 years ago).
Slow fermentation at low temperature forms a complex, yet sweet saké, giving it a delicate and elegant taste of cooked fruit.
It divinely pairs with any dessert.