Japan is known for many things β the quirky vending machines, the glorious food, their wacky game shows and their reputation for being one of the most hospitable hosts you’ll ever meet.
Itβs also the home of sake, with many sake-related shrines around the country claiming to be the original birthplace of Japanese rice wine.
From absolute beginners to avid sake fans,Β HarimaΒ is one place that you should visit if you wish to improve your sake palate. Harima is a town located in the Kako District, HyΕgo Prefecture, accessible by flying in to Osaka and driving out for about one and a half hours.
Itβs one of the most famous places toΒ try some of the best sakes around, mainly due to the areaβs reputation of growingΒ Yamada NishikiΒ rice, a large grain variety that is optimal for brewing sake.
HyΕgo is also home to various spring water sources that are mineral-rich and essential for top-quality sake.
Although every brewery has its own distinct method of brewing this ancient drink, the general steps to creating sake start with washing and steam-cooking the rice. Itβs then mixed with yeast andΒ kojiΒ (rice cultivated with a mould).
The whole mix is allowed to ferment, then more rice,Β kojiΒ and yeast is added in equal ratios over the next three days. This fermentation process is calledΒ shikomi. The mash (moromi) is left to sit for a period of 18 to 23 days, after which it is pressed, filtered and blended.
If youβre curious enough to venture beyond touristy Tokyo and the hotbed ofΒ InstagrammableΒ spots of Hokkaido, here areΒ six sake breweries in HarimaΒ where you can learn to appreciate sakeβs cultural and gastronomical influence.
1. Nadagiku Shuzo
This sake brewery stands out from the rest for not only having a chief brewer who’s female, but also for housing a restaurant in the historical, reconstructed brewery.
Misa Kawaishi is the current brewery presidentβs third daughter and she explained to us that the breweryβs high standards are maintained thanks to their small-scale production (one-sixth the normal quantity!) which also enables them to brew sake with all five of their senses and respond to customersβ needs.
Visitors can tour the brewery grounds, with a guided explanation of how sake was brewed traditionally as well as in modern times.
You’ll get to see tools that were used until the 1950s, as well as sample bottles from four of the main sake categories β including one of the best,Β daiginjoΒ β and purchase a bottle or two from the breweryβs store.
Donβt miss out on having a taste of local cuisine at the breweryβs restaurant, Maegura, that serves their specialty ofΒ suminabeΒ (pots of meat and vegetables) and tofu-based dishes.
Nadagiku Shuzo: 1-121 Tegara, Himeji-shi, HyΕgo-ken 670-0972, Japan | Tel: +81 (0) 79 285 3111 | Opening hours: (Mon to Sat) 10am β 6pm,Β Closed on Sundays |Β WebsiteΒ |Β Instagram
2. Sanyouhai Shuzo
The history of this sake brewery dates back to the Edo period, in 1837. History buffs will love hearing about how the sake brewed here uses the region’s pure water that flows from the Ibo river, and is located in a former castle town of Yamazakihan.
It is the place where the great general of the Age of Provincial Wars, Kanbei Kuroda, was given a 10,000-stone vassalage by Hideyoshi Toyotomi.
Another fun fact to note is that its warehouse is an old entryway to the remains of a mine, making it work as a natural refrigeration system that keeps at nine degrees celsius all year round. This ideal environment keeps out the sun and keeps the temperature stable, making it perfect for maturing sake.
They are also now investing more effort into long-term maturing sakes, maximising the use of nature right in the heart of their brewery. Some notable bottles are theΒ Daiginjo BanshuikkonΒ (crisp and aromatic) and theΒ Junmaishu BanshuikkonΒ (dry and mellow).
Sanyouhai Shuzo: 28 Yamasaki Yamasaki-cho, ShisΕ-shi, HyΕgo-ken 671-2577, Japan | Tel: +81 (0) 79 062 1010 | Opening hours: (Mon to Sat) 8am β 5pm,Β Closed on SundaysΒ |Β Website
3. Oimatsu Shuzo
Upon arriving, senior managing director, Kumiko Maeno, greeted us with an affable nature. She started the tour by letting us know that the brewery has close to a 250-year history that dates back to the middle of the Edo period.
As the brewery is located in the Shiso area, it is in a basin that is surrounded by many mountains and a landscape that reaps a bounty of rice crops suitable for sake-making.
For their sake, they only use two types of rice β HyΕgo Prefecture’sΒ Yumenishiki, and Yamaguchi Prefecture’sΒ Nihonbare. They donβt use machinery in the manufacturing of their sake, allowing them to pay detailed attention to the brewerβs experience and temperature of theΒ koji.
In fact, the sakeΒ kasuΒ (lees leftover from sake production, commonly used in cooking and baking) are so popular that customers have placed orders to reserve them, proving that their ingredients are of a high quality and produce great flavour.
If you visit, be sure to check out one of their stellar bottles, theΒ Koshu Zenjiro. It is produced in a limited quantity to commemorate their 240-year history, and is amber-aged for five years, resulting in a drink that is full-bodied and smooth.
Oimatsu Shuzo: 12 Yamasaki Yamasaki-cho, ShisΕ-shi, HyΕgo-ken 671-2577, Japan | Tel: +81 (0) 79 062 2345 | Opening hours: (Mon to Sat) 8am β 5pm,Β Closed to the public on SundaysΒ |Β Website
4. Honda Shoten
This exceptional brewery has been involved in the making of top-class sake (ginjo-style, rice brewed by low-temperature fermentation).
They started makingΒ daiginjo, rice milled to 50% or less, since 1970 and have taken meticulous efforts to learn everything about the local areaβsΒ Yamada NishikiΒ rice as well as about the spring water in the Banshu area. Today, theyβre aiming to create some of the bestΒ daiginjoΒ sake brews in the world.
Their leading brand isΒ Junmai Daiginjo Tatsuriki: Whispers Of Rice Akitsu, and is brewed using only the bestΒ Yamada NishikiΒ rice from farms that they have exclusive contracts with.
As a result, their refined skills produce a full-bodied sake that focuses on the three important qualities of a stand-out sake β aroma, substance, and aftertaste.
Honda Shoten: 361-1 Takata, Aboshi-ku, Himeji-shi, HyΕgo-ken 671-1226, Japan | Tel: +81 (0) 79 273 0151 | Opening hours: (Mon to Sat) 8.30am β 5pm,Β Closed on SundaysΒ |Β WebsiteΒ |Β Facebook
5. Tanaka Shuzojo
Another Edo-era brewery, this one dates back to 1835. What sets Tanaka Shuzojo apart is that they employ the Ishigake Tenbin Shibori method of pressing unrefined sake, one of the oldest methods around.
In the old days, sake was completely made sans machines, so the brewerβs skills and techniques were honed to close perfection.
Another worthy fact to note is that theΒ Daiginjo Shirasagi No ShiroΒ brew has received a total of 17 gold medals in the National New Sake Review Assembly since 1988, after which they clinched the spot seven years in a row.
This particular sake is made from rice that has been polished down to a ratio of just eight percent, which is the lowest polishing ratio in the world!
The goal they wish to achieve with this exceptional sake brew is not for profits, but mostly for publicity to increase awareness about the great effort and skills that go into sake-making.
Tanaka Shuzojo: 583 Honmachi-cho, Hirohata-ku, Himeji-shi, HyΕgo-ken 671-1114, Japan | Tel: +81 (0) 79 236 0006 | Opening hours: (Mon to Sat) 8.30am β 5.30pm,Β Closed on Sundays
6. Okuto Shoji
This breweryβs location is nestled in a quaint and quiet townscape of Sakoshi. The brewery has a rich family history that dates back to 1601, with the Okufuji family.
With years of tradition, they have chosen to focus on the traditional handmade process of brewing sake, from using the fresh waters of the Chikusa river, to utilising Harima rice.
Their signature brand,Β Chushingura, is a high alcohol content brew thatβs light and dry, complete with a robust aftertaste thatβll make you want a second (or third) round.
Best paired with seafood, the breweryβs location is prime for this pairing as the Sakoshi area is well-known for itsΒ oyster cultivation.
Okuto Shoji: 1419-1 Ako Sakoshi, Himeji-shi, HyΕgo-ken 678-0172, Japan β| Tel: +81 (0) 79 148 8005 | Opening hours: (Mon to Sat) 9am β 5pm,Β Closed on SundaysΒ
Sake fans will love Harima not only for its top-of-the-line offerings of Japan’s national pride, but will also deeply appreciate and learn about the history and tradition that goes into sake-making, from growing the ingredients right up to bottling.
For those who are keen on discovering this little-shared world of Harima, you’ll be delighted to stumble upon the picturesque scenery, stunning monuments, friendly locals and mouth-watering cuisine. Whatever your fancy, Harima will win you overΒ β just like the rest of Japan has.