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The Flavor of Japanese Sake (Kobe, Hanshin)

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Delicious Sake must be made with good rice and good water.  Not only is Hyogo a producer of the best brewer's rice, Yamada Nishiki, but it is also home to many famous freshwater sources. It's even to be said Hyogo is blessed by God of Sake. How about treating yourself to some delicious Sake and stimulate your taste and senses?

Water

The water sources in Hyogo such as Miyamizu of Nada are rich in high-quality minerals, which is essential for making good Sake.

Yamada Nishiki

Large grain rice grown in the Banshu Plains are considered to be the optimum quality for Sake brewing, and chosen nationwide.

Toji (Skilled Chief Sake Brewers)

Toji, the skilled chief Sake brewers of Tajima and Tamba prepare the ingredients for brewing with their superior techniques and affection.

Climate and Wisdom

Each region has unique natural features that play a part in Sake brewing process. For example, Sake of Nada is said to require the cold northerly winter wind from Mt. Rokko (Rokko Oroshi).

Kobe, Hanshin

Hakutsuru Sake Brewery Museum

At Hakutsuru Sake Brewery Museum, you can learn how Sake was brewed in earlier times in Japan. The museum is housed in a wood-frame brewery that was used by Hakutsuru Sake Brewing Co., Ltd. until 1969. The building was built in 1910. Sake brewing equipment from the old time is displayed on the second floor of the museum. There is a tasting booth and a shop on the first floor, and limited edition souvenirs are also popular.

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Kobe, Hanshin

Kiku-Masamune Memorial Hall

Kiku-Masamune Memorial Hall is a museum dedicated to the Kiku-Masamune Sake brewery. In the museum, you can learn the origins of Japanese Sake brewing. The Sake brewing tools used in Nada, which are National Cultural Properties, are on display inside. There is also a display that introduce the traditional Sake brewing method called 'Kimoto-zukuri'. It is also recommended to take a look at the old Sake bottles, signboards, and labels. A variety of Sake including freshly squeezed pure Sake are available for tasting.

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Kobe, Hanshin

Hakushika Memorial Sake Museum

The Hakushika Memorial Sake Brewing Museum was established in 1982 to commemorate the 320th anniversary of Tatsuuma-Honke Brewing Co., Ltd. The museum is housed in a Sake brewery built in 1872. You can learn Japanese Sake-brewing traditions here. Tools and equipment used to brew Sake in earlier times are on display.

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Kobe, Hanshin

Kobe Shushinkan

Kobe Shushinkan was established in 1751 and has a rich history. Even today, they continue to brew Sake by hand with traditional methods. If you want to deepen your knowledge of Japanese Sake, a tour of their brewery is highly recommended. Free tours are available in English, Chinese, and Korean. There are also leaflets about Sake brewing available in 11 languages. After the tour, you can try Sake tasting and shopping.

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Tamba

Tamba Toji Sake Brewery Museum

Tamba Area has been the home of many Toji (a skilled chief Sake brewer). Toji is the chief executive of the brewery. Toji is the one who determine the taste of each Sake brew, and it is said that there are as many Japanese Sake as there are Toji. In the past during winter, the off‐season for farmers, they departed for Nada-Gogo (The Five Villages of Nada) in Kobe to make Sake. The Toji of Tamba are known throughout Japan for their superior craftsmanship. In the museum, the history of the Tamba Toji and the traditional Japanese Sake brewing process are displayed.

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