Sake brewing surroundings

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Sake brewing surroundings

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Sake brewing surroundings

Waterfall near our brewery in winter

Generally, Sake brewing needs for things: rice, skilled workers and a proper environment. The proper environment means a cold winter with clear air. Skills origilnally were handed down by groups of brewers in the old days.　There were Sake brewing peple who were called KURABITO. The chief of each group was called TOJI
and he had superior skills. They grew rice in the summer time and then went to a brewey in October and worked until March. But today it has been changing among almost all the breweries in Japan. However, our sake is brewed by our skilled engineers using the skills of the Kurabito and Toji. There are many steps in the brewing process ,and our engineers have trained to the hightest standards.

Sake Cup Workshop Studio　　

There are some pottery workshops in ICHINOKURA area near the brewery and where artistic sake cups are made.
The pottery festival is held here once a year and crowded with a lot of people. There is the museum where exhibits wonderful antique sake cups produced in this area.

Gifu Specialty

Gifu has many specialties.
AYU, a Japanese freshwater fish, is one of the most popular ones.
AYU lives in the Nagara River which is one of three clear flowing rivers in Japan.
Since it has distinctive sweet flavor, it is highly prized as food fish. It is usually grilled and served it just only during summer.
We hope you enjoy this AYU with our cold MICHISAKARI in hot summer in Japan.