Mr. Katsuhiro Hirase
It was amazing to see 30 tanks which can contain 10kl of sake each lined up in the room.
They put about 3 tons of rice in a tank and take care of them every day. Then sake will be ready in 3 weeks.
By doing this in turn, they can keep making sake constantly from October, when farmers started to harvest rice, until the end of March.
This is the biggest brewery in Takayama.
“Do you want to smell it? This is a smell of sake in the middle of fermentation.” said Mr. Hirase.
A second after he explained it to us, we could smell fruity and aromatic smell more than we had expected. It gave us the impression of fruits like apples, bananas, peaches and pears.
“Oh!” we sighed by the gorgeous smell of sake.
After the tour, we tasted various sake which we’ve been waiting for.
Kusudama, a high-quality sake which received a silver award at English wine competition IWC (International Wine Challenge) and highly evaluated internationally, is loved by many people not only local but also in and out of Japan.
All sake was delicious on top of the explanation, and our faces turned slightly red and hot because we were served full of glasses even it was just a tasting.
Beginners may feel difficult to enjoy Japanese sake but once you went to brewery, you will discover something new and find sake more delicious.
I went to the souvenir store with Mr. Hirose’s words “There is a joy to understand Japanese sake” in my mind. I believe the reason why I went to the shop naturally is not only because I drank too much sake.