はつもみぢは酒蔵として、目指す姿移りゆく自然を日本の酒で届けるという目標を掲げています。
島国である日本は、豊かな自然に囲まれた移りゆく国です。自然との共生の中で、人々は四季に限らず、 二十四節気七十二候という細やかな変化を感じてきました。 自然と人とが係り、役を繋げて造られる日本の季節の酒を、大切な人たちへ届けてゆきたい。
やがてこの働きが日本の酒文化の未来へ繋がると信じています。


As a sake brewery, Hatsumomiji's goal is to bring the ever-changing nature of Japan to you through Japanese sake. As an island nation, Japan is a country in transition, surrounded by abundant nature. In coexistence with nature, people have always been able to sense not only the four seasons, but also the detailed changes in the 72 weather patterns of the 24 seasonal divisions.
We would like to deliver Japanese seasonal sake, which is made by connecting the roles of nature and people, to our loved ones. We believe that this work will eventually lead to the future of sake culture in Japan.

通常日本酒は、秋の酒米の収穫後に生産を開始し、春までに全ての醸造作業が終了します。 しかしはつもみぢは、季節を映し出す酒を通じて、移りゆく「イマ」を愉しんでいただけるようにと、一年を通して酒造りを行っています。
365日蔵を動かし続け、常に季節に合わせた新鮮な酒を造り続けているのです。
米と米麹のみで発酵させることで、米の旨味を存分に引き出すことができる純米酒。酒造りは、発酵学です。
特に人間の力で発酵を止めることができない純米酒造りにおいては、そこに息づく微生物たちと対話をし、微生物が生きやすい環境づくりの手伝いをすることが杜氏の仕事。 日々子育てをするように、酒造りを行っています。


Sake production usually begins after the rice harvest in the fall, and all brewing operations are completed by spring.
However, at Hatsumomiji, we make sake throughout the year so that our customers can enjoy the ever-changing “IMA” through sake that reflects the seasons.
The brewery is kept running 365 days a year to keep the sake fresh and in tune with the seasons.
Junmai (pure rice) sake is fermented using only rice and rice malt to bring out the full flavor of the rice. Sake brewing is a science of fermentation.
Especially in junmai sake brewing, in which fermentation cannot be stopped by human power, we communicate with the microorganisms that live there and help create an environment in which they can live easily,
The toji's job is to help create an environment in which the microorganisms can live comfortably.
He works on sake brewing as if he were raising a child.