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Hyogo
Sake features
Hyogo Prefecture ranks first in Japan both in terms of volume of sake and brewer's rice produced.
The area prospered since ancient times with sake brewing, and there are many long-established breweries that date to before the Edo Period (1603-1868 CE).
Even within the prefecture, the climate and weather differ, and this has led to sake with different qualities such as dryness, sweetness, and intensity of taste varying by brewery and region.
Hyogo has become famous as a major producer of sake because of its excellent water suited to brewing, the presence of master brewers with precise techniques, and the fact that it is also a production area of Yamada Nishiki, a brewer's rice.
The area prospered since ancient times with sake brewing, and there are many long-established breweries that date to before the Edo Period (1603-1868 CE).
Even within the prefecture, the climate and weather differ, and this has led to sake with different qualities such as dryness, sweetness, and intensity of taste varying by brewery and region.
Hyogo has become famous as a major producer of sake because of its excellent water suited to brewing, the presence of master brewers with precise techniques, and the fact that it is also a production area of Yamada Nishiki, a brewer's rice.
Regional characteristic
- Sake brewing in Hyogo owes a lot of its success to the Tanba Toji brewers. These were originally a group of itinerant farmers who traveled during the winter season.
During the harsh winter season, farming work was not possible in the northern part of Hyogo, so they supplemented their livelihoods by working as an itinerant sake brewing group.
The Tanba Toji grew to become known as one of the three major brewing groups in Japan, alongside the Nanbu Toji in Iwate and Echigo Toji in Niigata, and contributed greatly to Japanese sake brewing.
Products
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Kotsuzumi
KotenrakuA gem of top-grade daiginjo carefully brewed by Tamba Toji -
Kotsuzumi
Rojoh-Hana-Ari AoiJunmai daiginjo with an endorsement from Mr. Robert Parker -
Kotsuzumi
Rojoh-Hana-Ari KurobotanLegendary sake rice is back! Junmai daiginjo with rich umami -
Kotsuzumi
Rojoh-Hana-Ari TohkaClean sweetness! Junmai daiginjo brewed from Hyogo Kitanishiki -
Junmai Ginjo Shirasagi no Shiro Tasting Set
Identical ingredients and standards, with only the manufacturing process differing. This will make you a sake connoisseur. -
Junmai Daiginjo Shirasagi no Shiro
A variety emphasizing balance of the unique flavor and aroma produced by Yamada Nishiki rice grown in Hyogo Prefecture -
Tatsuriki Junmai Daiginjo Kome no Sasayaki Akitsu
First contract for designated farming methods in Hyogo’s Special A Regions -
Tatsuriki Daiginjo Kome no Sasayakii Daiginjo Kome no Sasayaki
The original chilled sake -
Tatsuriki Special Junmai Kimoto Yamada Nishiki
An ancient process unsimplified -
Tatsuriki Terroir Yashiro
Yamada Nishiki Unique Soils Series -
Tatsuriki Terroir Tojo
Yamada Nishiki Unique Soils Series -
Tatsuriki Terroir Yokawa
Yamada Nishiki Unique Soils Series -
Aoitsuru Junmai Daiginjo Sakatsubo
Sake with a fruity, mellow taste for beginners -
Aoitsuru Daiginkoshu
Sake that has been aged for over 16 years -
Aoitsuru Junmai Ginjo Jun
A smooth flavor containing umami -
Kamimusubi Junmai Daiginjo
This junmai-daiginjo is handcrafted using 100% "Yamada-nishiki" cultivated in Kato with an emphasis on achieving the finest taste. -
Toryunada Daiginjo
This daiginjo is handcrafted using 100% "Yamada-nishiki" cultivated in Kato to create a luxurious aroma.
Prefecture description
Hyogo Prefecture is located in the Kansai region, and Kobe, the prefectural capital, is an international port city surrounded by mountains, located to the west of Osaka and Kyoto. In Kobe, one can find a bustling Chinatown and a lively downtown area around Sannomiya Station. Kobe Harborland, with its nearby seascape, is lined with high-end stores. It is also home to steakhouses specializing in Kobe beef, one of Japan's signature brands.
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