If you have come all the way to Hida, we invite you to experience Japanese sake.
In the town of Hida Furukawa, there are two unique sake breweries, each with a personality of its own.
The first is Kaba Shuzō, founded in 1704, known for the brand Shiramayumi. With more than 300 years of history, this brewery follows the family motto: “Do not greedily take profit, but accept it with gratitude.” Rather than seeking attention or chasing trends, they dedicate themselves to steady, honest sake brewing. Their sake is known for its dry taste and deep flavor, loved by local sake enthusiasts.
The second is Watanabe Shuzō, founded in 1870, producing the brand Hourai. With the vision of becoming “the happiest sake brewery in Japan,” they constantly explore new possibilities and brew sake together with their community. Their style is light, refreshing, and fruity—perfect even for beginners.
Two breweries, completely opposite in style. Which one will you prefer?
The Basics of Sake
Japanese sake can be broadly divided into two categories:
- Junmai (Pure Rice Sake): Made only from rice, rice kōji, and water. Full-bodied, rich in umami.
- Honjōzō (Alcohol-Added Sake): Made from rice, rice kōji, water, plus a small amount of brewing alcohol.
What is Brewing Alcohol?
Brewing alcohol is a distilled alcohol suitable for drinking—not a chemical additive.
Its role is to:
- Enhance aroma
- Create a clean, crisp finish
- Improve preservation
It’s not “bad,” but simply a matter of preference: whether you enjoy the deeper rice flavor of junmai or the lighter, fragrant style of honjōzō.
Junmai type ─┤Junmai Daiginjo (rice polished to 50% or less)
├─ Junmai Ginjo (rice polished to 60% or less)
│
├─ Tokubetsu Junmai (60% or less, or brewed with a special method)
│
└─ Junmai (no strict rule / usually around 70% or less)
Honjozo type ─── Daiginjo (rice polished to 50% or less)
├─ Ginjo (rice polished to 60% or less)
│
├─ Tokubetsu Honjozo (60% or less, or brewed with a special method)
│
└─ Honjozo (rice polished to 70% or less)
Grades of Sake
Sake is also classified by how much the rice is polished. The more it is polished, the more refined and delicate the taste.
Junmai (Pure Rice) Types
- Junmai Daiginjō (polished to 50% or less): Elegant, fragrant, refined; often considered premium sake.
- Junmai Ginjo (polished to 60% or less): Fruity aroma, smooth texture.
- Junmai (no strict polishing rule, usually around 70%): Bold rice flavor, understated aroma.
Honjōzō (Alcohol-Added) Types
- Daiginjō (polished to 50% or less): Small amount of added alcohol to highlight aroma; refined and luxurious.
- Ginjo (polished to 60% or less): Light, fruity, refreshing.
- Honjōzō (polished to 70% or less): Clean, easy to drink with a good balance of umami and crispness.
In Closing
Sake is also classified by how much the rice is polished. The more it is polished, the more refined and delicate the taste.
Junmai (Pure Rice) Types
- Junmai Daiginjō (polished to 50% or less): Elegant, fragrant, refined; often considered premium sake.
- Junmai Ginjo (polished to 60% or less): Fruity aroma, smooth texture.
- Junmai (no strict polishing rule, usually around 70%): Bold rice flavor, understated aroma.
Honjōzō (Alcohol-Added) Types
- Daiginjō (polished to 50% or less): Small amount of added alcohol to highlight aroma; refined and luxurious.
- Ginjo (polished to 60% or less): Light, fruity, refreshing.
- Honjōzō (polished to 70% or less): Clean, easy to drink with a good balance of umami and crispness.
飛騨古川で味わう日本酒の世界
せっかく飛騨古川に来たのなら、ぜひ日本酒を味わってみてください。
この町には個性豊かな二つの酒蔵があります。
ひとつは 1704年創業の蒲酒造。代表銘柄は「白真弓」。300年以上の歴史を持つ老舗で、「利は貪るべからず頂くべし」という家訓のもと、派手さを求めず、愚直に酒造りと向き合ってきました。辛口で地元の酒好きに愛される、味わい深い一本が特徴です。
もうひとつは 1870年創業の渡辺酒造。銘柄は「蓬莱」。こちらは「日本で一番笑顔が溢れる蔵」を掲げ、常に新しい挑戦を続ける酒蔵です。軽快でフルーティな酒質が多く、日本酒初心者にも親しみやすい味わいです。
全く正反対のスタイルを持つ二つの蔵。さて、あなたの好みはどちらでしょうか？
日本酒の基本を知る
日本酒は大きく分けて 純米酒系 と 本醸造系 の二つに分類されます。
- 純米酒系：米・米こうじ・水だけで造る。米の旨味やコクをしっかり感じられる。
- 本醸造系：米・米こうじ・水に加え、少量の「醸造アルコール」を使用。
醸造アルコールとは？
「醸造アルコール」とは、飲用に適した蒸留アルコールのこと。悪いものではなく、目的は
- 香りを引き出す
- キレを良くする
- 保存性を高める
といった品質面での効果です。
つまり、純米志向か、香りや軽快さ志向かの違いなのです。
ランク別の違い
さらに精米歩合（お米をどれだけ削るか）によって、味わいが変わります。
純米酒系
- 純米大吟醸酒（精米歩合50％以下）：華やかな香り、繊細で上品。高級酒として扱われる。
- 純米吟醸酒（精米歩合60％以下）：フルーティな香り、なめらかな口当たり。
- 純米酒（精米歩合規定なし／一般に70％程度以下）：米の旨味がしっかり、香りは控えめ。
本醸造系
- 大吟醸酒（精米歩合50％以下）：少量のアルコール添加で香りをさらに引き出し、高級感がある。
- 吟醸酒（精米歩合60％以下）：軽快でフルーティ。
- 本醸造酒（精米歩合70％以下）：米の旨味とキレがあり、すっきり飲みやすい。
さいごに
蒲酒造の「白真弓」は、しっかりと辛口で地元の酒飲みに愛される一本。
渡辺酒造の「蓬莱」は、すっきりとフルーティで飲みやすい一本。
どちらも、ここ飛騨古川でしか感じられない味と物語があります。
旅のひとときに、ぜひお好みの一杯を探してみてください。
