AKITA MEIJO - KAORI RANMAN JUNMAI DAIGINJO

Brewery Information

In Yuzawa, in Akita Prefecture, Akita Meijo was founded in 1922. This is the region that also gave its name to the famous Akita dog: a landscape of snowy winters, rice fields and a rich sake culture. The brewery was established by 88 local supporters, including sake brewers and members of the business community. Their shared ambition was to introduce Akita’s sake to a wider audience.

Our visit to Akita Meijo was one of the most memorable brewery visits we have experienced. We were guided by a ninety-year-old gentleman whose career at the brewery spanned more than seventy years. He explained how the initiative of those 88 founders grew into the large brewery it is today. His personal stories gave that history a human face.

A Large Brewery with a Strong Philosophy

What impressed us during our visit was how scale and dedication to the craft go hand in hand. The philosophy behind the sake brand Ranman centres on three connected pillars: people, place and the future.

For people, the brewery aims to make sake that brings pleasure: a good glass that enriches a meal or an everyday moment. For the region, this means remaining deeply rooted in Yuzawa, with attention to local ingredients and agriculture. For the future, Akita Meijo explores reusing brewing by-products and finding new applications for its fermentation expertise.

This philosophy comes together in the Japanese slogan “Shiawase, naminami”  しあわせ、なみなみ。 Freely translated: “Filled to the brim with happiness.” It evokes both a generously filled glass and the pleasure the sake is intended to bring.

Kaori Ranman Junmai Daiginjo

Kaori  香り  means “fragrance” or “aroma” in Japanese. Ranman 爛漫 means “in full bloom” or “blooming abundantly”. Together, the name evokes fragrance, blossom and vitality, reflecting the fresh, elegant expression of this Junmai Daiginjo.

The brewery exclusively uses Akita Sake Komachi grown in its own rice fields. The rice is polished until 50% of the original grain weight remains, then fermented slowly at low temperatures using Komachi Special yeast.

The nose is fresh and gently fruity, expressive without becoming overpowering. On the palate, a light opening develops into a soft, rounded texture, with delicate rice sweetness.

Its character lies in the balance between aromatic freshness and gentle fullness. There is enough roundness to give the sake presence, while the restrained acidity keeps the overall impression composed. The finish is clean, soft and elegant, with the fruit and rice character gradually fading.

From Rice Field to Bottle

Growing its own rice is a practical expression of Akita Meijo’s philosophy. The brewery cultivates fields entrusted to it by local farmers, helping preserve agriculture and Yuzawa’s future as a sake-rice-growing region.

For Kaori Ranman, that involvement begins well before brewing. The team follows the rice as it grows, before developing its character further through kōji, yeast and fermentation.

The Craft of Tōji Osamu Sato

For head brewer Osamu Sato, sake is a living product. He monitors the temperature, aroma and development of the fermentation foam every day. Small changes help him understand how each batch is progressing.

His approach centres on observation, patience and careful judgement. Behind the production capacity of this large brewery, close attention to living microorganisms remains essential.

The Story Behind the Label

The label seeks to make something invisible visible: the fragrance of sake. Fine, softly drawn lines depict the natural surroundings of Yuzawa, complemented by pale, natural colours. The designers wanted the bottle to brighten its surroundings like a vase of beautiful flowers.

Serve chilled to highlight its aromatic freshness.

Pairs beautifully with blanched greens dressed with tofu and sesame, delicate white-fish sashimi or nigiri, steamed langoustines and scallops. Also lovely with soft white-rind cheeses such as Brie or Camembert, where its gentle freshness balances the creamy texture.