Hagino Tsuru

Hagino Shuzou was founded in 1840 at the end of the Edo period in what was then Hagino Village, Miyagi Prefecture, giving rise to the Hagino Tsuru brand, whose name echoes the old village name. The brewery operates under the concept of 'good things made in small quantities,' preserving historical techniques while incorporating new ones through annual experimental brewing. The Hagino Tsuru line uses the Sokujo method with daiginjo yeast developed in Miyagi, while a separate brand, Hiwata, explores the traditional Kimoto process under the current owner brewer.