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The flavor of Japanese sake

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Delicious sake must be made with good rice and good water. Not only is Hyogo a producer of the king of brewer's rice, Yamada Nishiki, but it is also home to many famous freshwater sources.One could say that it has been truly blessed by the sake gods. How about treating yourself to some delicious sake that rewards all five senses and expresses all of the five flavors?

Water

Hyogo has many water sources like the Miyamizu of Nada that are rich in high-quality minerals and are essential for making good sake.

Yamada Nishiki

Large grain rice is grown in the Banshu Plains. This rice is considered to be of the optimum quality for sake brewing, and is used all over Japan.

The skilled chief sake brewers

The skilled chief sake brewers of Tajima and Tamba prepare the ingredients for brewing with their superior techniques and with love of their craft.

Climate and Wisdom

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

Kobe, Hanshin

The Hakutsuru Sake Brewery Museum

At the Hakutsuru Sake Brewery Museum, you can learn how sake was brewed in old Japan. The museum is housed in a wood-frame brewery that was used by the Hakutsuru Sake Brewing Co., Ltd. until 1969. The building is very old, and was built in 1910. Sake brewing equipment from the past is displayed on the second floor of the museum. On the first floor, there is a tasting booth and a shop. Souvenirs that can only be bought at the museum are also popular.

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Kobe, Hanshin

The Kikumasamune Memorial Hall

The Kikumasamune Memorial Hall is a museum dedicated to the Kikumasamune Sake brewery. In this museum, you can learn about the origins of Japanese sake brewing. The Nada sake brewing tools, which are considered to be national cultural assets, are on display inside. There are also displays that introduce the traditional sake brewing method called "Kimotozukuri". I also recommend taking a look at the old sake bottles, signboards, and labels. Freshly squeezed pure sake as well as a variety of other sakes is available to try.

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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 the founding of the Tatsuuma-Honke Brewing Co., Ltd. The museum is housed in a sake brewery built in 1872 as a means of telling the story of Japan’s sake-brewing traditions. Tools and equipment used to brew sake in earlier times are displayed here.

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Kobe, Hanshin

Kobe Shushinkan

Kobe Shushinkan was established in 1751 and is a sake brewery with a rich history. Even today, they continue to brew sake by hand with traditional methods. If you really want to deepen your knowledge of Japanese sake, you should go on a tour of their brewery. Free tours are conducted in English, Chinese, and Korean. There are also leaflets about sake brewing available in 11 languages. After the tour, you can taste test different sake and make purchases at the shop.

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Tamba

The Museum of Tamba Chief Sake Brewers

The Tamba Area has been the home of many a chief brewer skilled in the craft of making sake. The chief brewer is the chief executive of the brewery. Chief brewers are the ones who determine the taste of each sake brew, and it is said that there are as many different varieties of sake as there are chief brewers. In the past, they would venture to Nada-Gogo (The Five Villages of Nada) in Kobe to make sake during winter, the leisure season for farmers. The chief brewers of Tamba are known throughout Japan for their superior craftsmanship. At the museum, the history of the Tamba chief brewers and the traditional Japanese sake brewing process are shown on display.

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