Welcom to Kawashiri shuzoujou (Kawashiri brewery)
About us
Surrounded by the mountains of the Norikura,
Hakusan and Ontake ranges, Hida Takayama is the ideal location for a sake
brewery. Blessed with rich soil that
produces excellent rice, a cold winter climate and pure water, it has all
the elements required for crafting outstanding sake.
Our brewery was founded in the year Tenpo 10 of the Japanese calendar (1839
in a Gregorian calendar) at the end of the Edo period.
After more than 130 years of following
the same brewing process, during the 1970s we shifted our focus to the limited
production of very high quality sake.
We
abolished all use of sugar and seasonings, and brought all steps of the brewing
process within our brewery where we also began offering direct sales to the
public.
Our sake is generally characterrized as having a rich, strong taste,
It has a rather coarse flavour when fresh and thus requires a longer maturation
period before it mellows to perfection.
My father and I (I'm the 7th generation of my familly to own and manage
the brewery) established this style and today we specialize in Jukusei koshu made from only locally grown rice and aged several years before it is
ready to drink.
We pay special attention to all of the details throughout the creation
of our sake with our goal always being to provide the best possible taste
to our customers.
About our SAKE
《The Concept of Aging》:
Sometimes a sake label will list the vintage of the koshu. However, we are not particular about the number of years our koshu has been aged.
We do not believe that a higher number of years of aging and better quality
go hand in hand.
We do believe there is an ideal peak of maturation for each sake but this
varies every year and with each type of sake.
Our experience allows us to determine the best time to consume a particular
sake. This pinnacle of flavour can be maintained for a certain period but
eventually will decrease little by little over time.
《Facts and Figures》:
Sake's alcohol content and acidity are
measures a brew master normally uses to manage moromi (unrefined sake).
These figures do not appear to be particularly important when determining
the taste of aged sake.
In addition, we believe in the importance of bringing out the characteristics
of raw rice but not in the necessity of getting a set of numbers right.
Therefore, we do not publish detailed numerical values relating to our
sake. Our yearly producion is very low at about 30,000 total bottles per
year (720mL bottles), of which about20,000 are Honjouzoushu.
All of our products are hand crafted and limited in quantity. Depending
on the specigic brand and season, we may run out of stock. On such an occasion
please accept our deepest apology.
Flavour
and Colour:
Like any natural product, the flavour and colour of handmade sake produced
in small quantities usually vary depending on when it is brewed or shipped.
Unlike manufactured products,
it does not always taste the same. In addition, compared to clear, colourless
fresh sake, Jukusei koshu is slightly tinted. We recommend you enjoy the
amber colour of our sake as well as its unique flavour.
How to Store:
Although there is no expiration date, bottled sake is not suitable for
long term storage. Please consume it as soon as possible.
If it is stored for an extended time, please protect it from light in dark
place with little temperature variation.
Shop Information
Adress | 68 kamininomachi Takayama-city, Gifu, 506-0845,JAPAN |
Telephone | +81-577-32-0143 (Japanese Only) |
mail●hidamasamune.com ●=@ | |
Hour | 9:00~17:00 (Tasting time 9:00~12:00,13:00~16:30) |
Holiday | New year day and irregular holidays |
Others | Sake brewery tours are not available, and we can't accept big groups. |