Local sake of Takayama attracts people with its profound flavor and richness

Local sake has been brewed in Takayama since the mid-Edo period. Takayama was a directly controlled region of the Edo shogunate at that time, and therefore had high social stability. As the yield of rice increased, sake brewing flourished. Indispensable ingredients for sake brewing are rice and water. The variety registered as suitable rice for sake brewing in the Hida region is Hidahomare. Although extra care is required to grow it, the grains are large and have a large white part in their center. Aiming to produce tasty sake unique to the Hida region, farmers and brewers are constantly working together with great passion. Surrounded by the great nature of the Northern Alps, the Hida region is blessed with water perfect for delicate and gentle sake production. The snow that falls in the deep mountains of Hida melts with the coming of spring to become underflow water, which is filtered through the layers of earth on its way down. Sake breweries who produce local sakes in Takayama, blessed with conditions such as clear water, quality rice, and suitable weather, are located among the city's beautiful old streets. The breweries are a part of the local culture which forms the traditions of Hida Takayama, and have long been producing brand sake with pride.