Sake Production Region: Hyogo Prefecture
Characteristics of Hyogo as a Sake Production Region and the Appeal of Hyogo Sake
(Hyogo Prefecture)
Hyogo Prefecture is Japan’s leading sake production area in terms of both sake volume and sake rice production. Particularly, the “Nada Gogo” (Five Villages of Nada) in southern Hyogo has been renowned for its sake production since the Edo period and is still one of Japan’s most famous sake-producing areas. Below, we explore the reasons why Hyogo is celebrated as a sake production region and the unique qualities of Hyogo sake.
1.Benefits of Hyogo’s Natural Environment for Sake Brewing
The Nada Gogo area in Hyogo uses mineral-rich “Miyamizu” water sourced from the Rokko Mountain Range. This hard water, rich in calcium and phosphorus, promotes active yeast fermentation, leading to a crisp, dry sake known as “Nada no Otokozake” or “Nada Men’s Sake.” Additionally, the cold winter winds, known as “Rokko Oroshi,” naturally cool the breweries, enabling low-temperature brewing.
Apart from Nada Gogo, other areas in Hyogo, such as Tajima and Tanba, also have breweries that produce unique sake using pure local water. Due to its proximity to the sea, sake from Nada has been historically transported in barrels to Edo (present-day Tokyo), earning high acclaim as “downstream sake.”
Hyogo as a Major Producer of “Yamada Nishiki” Sake Rice
Hyogo is widely recognized as the top production area for “Yamada Nishiki,” a sake rice variety considered ideal for brewing. Developed in the Taisho period by the Hyogo Prefectural Agricultural Experiment Station, Yamada Nishiki has large grains rich in starch, which allows for smooth, delicate flavors in sake. Even today, Hyogo-grown Yamada Nishiki is revered as the “King of Sake Rice,” highly valued by breweries across Japan. Breweries in Nada, in particular, use Yamada Nishiki grown nearby to produce high-quality sake.
Characteristics of Hyogo Sake: “Nada no Otokozake”
Hyogo sake, especially that produced in Nada Gogo, is known as “Nada no Otokozake” for its bold, dry flavor and rich body. This style is the result of Miyamizu water, which fosters active yeast and koji mold fermentation, creating a crisp, dry taste. Nada Gogo is home to major sake producers, such as Hakutsuru, Kikumasamune, Ozeki, and Nihonsakari, who support the quality reputation of Hyogo sake.
In contrast, Tajima and Tanba regions produce mellow sake with a soft flavor due to the cold climate, which promotes low-temperature fermentation. Recently, Hyogo breweries have also been producing sake with rich umami and fruity ginjo aromas to meet diverse consumer preferences.
2.The Skills and Tradition of the Tanba Toji
The Tanba Toji, one of Japan’s three major toji guilds alongside the Echigo Toji of Niigata and the Nanbu Toji of Iwate, play a significant role in Hyogo’s sake production. Hailing from the Tanba region in eastern Hyogo, Tanba Toji workers traveled to Nada to brew sake during winter, honing their skills in the cold season. Known for their expertise in using hard Miyamizu water, the Tanba Toji have been vital to the production of “Nada no Otokozake.”
Working under rigorous conditions with high standards, the Tanba Toji have maintained Hyogo’s reputation for high-quality sake through their dedication and skill.
3.Diverse Flavors by Region and Enjoying Hyogo Sake
Hyogo’s sake varies by region, with Nada Gogo producing bold, dry sake, while Tanba and Tajima regions offer smoother, sweet sake. The diversity shaped by Hyogo’s natural environment adds to the enjoyment of tasting and comparing different styles.
Hyogo also boasts a wide variety of sake that pairs well with local dishes. In particular, Nada Gogo has a history of transporting sake in barrels, leading to barrel-aged flavors that convey the rich heritage and tradition of Hyogo sake.
4.Nada Gogo’s Designation as a Japan Heritage Site and Future Prospects
In 2020, Nada Gogo was recognized as a Japan Heritage site, acknowledging the historical and cultural significance of its sake brewing techniques. With a legacy dating back to the Edo period, Nada Gogo sake is highly regarded both in Japan and internationally. The growing global demand for Japanese sake has also boosted interest in Nada Gogo. Sake breweries in Hyogo, including those in Nada, now offer tours and tastings, promoting Japanese sake culture both domestically and abroad.
5.Summary
Hyogo Prefecture is a major sake production region, supported by rich natural resources and traditional skills. The strong, dry “Nada no Otokozake” represents Hyogo’s sake style, crafted from hard Miyamizu water and Tanba Toji expertise. Hyogo also produces high-quality sake made from Yamada Nishiki rice, earning acclaim both domestically and internationally. Exploring Hyogo’s diverse sake offerings allows one to experience the depth of Japanese sake culture shaped by history and natural heritage.
