Fukui Prefecture has become much more accessible with the extension of the Hokuriku Shinkansen. A great chance to visit long-established sake breweries and scenic spots scattered throughout the prefecture. There are 30 sake breweries in Fukui, and the appeal of local sake is that you can get to know the area and taste the spirit of the brewer. This time, I decided to enjoy Fukui Prefecture's local sake to my heart's content.
A sake-loving writer visited five sake breweries in Fukui.

■Characteristics of Fukui sake! ?
The pure water brought from Mt. Arashima and the Hakusan mountain range, rich in minerals, and many other minerals such as ``Gohyakumangoku,'' ``Yamada Nishiki,'' ``Koshi no Shizuku,'' ``Sakahomare,'' ``Okuhomare,'' ``Kuzuryu,'' and ``Shinryoku.'' Sake rice is grown here. Many of them are made with the idea of ​​being enjoyed with meals, and are known for their well-balanced aroma without being too strong or leaving a sweet aftertaste.

1. At the foot of the Hakusan Mountain Range, surrounded by the clear stream of Ohno [Uno Sake Brewery]

Since its founding in 1620, Uno Sake Brewery has put quality first and has continued to handcraft sake without mass production. Mr. Uno, the 20th generation head of the family, was originally a pharmacist. The environment surrounding sake brewing at the time he inherited it was feudal. ``I want to make sake more freely enjoyable,'' he says as the association's president, and he also works to connect local sake breweries, such as exchanging techniques between breweries and selling sets.

The tour allows you to enjoy the traditions of one of the oldest sake breweries in Fukui Prefecture, as well as the taste and aroma of the sake brewery, which is the only one in Fukui Prefecture to have won the Gold Award (currently the Honorable Mention Award) for 19 consecutive years.

As you pass through the noren curtain next to the large signboard that reads, ``National Sake Appraisal Association Gold Award Winner,'' you are greeted by rows and rows of sake bottles. The walls to the left and right as you approach the brewery are filled with award certificates, making it an impressive sight. ``We pride ourselves on not sacrificing quality. Even if we don't make a profit,'' says the brewer, Nobuhiro Uno, with a slightly playful tone. At the office, they give a fast-paced explanation of the sake production process and give lectures on the history, and you can also see documents from the time that are unique to the brewery, which has a history of over 400 years. You can indulge in tasting whatever you like from among the 10 varieties.

Looking at the information on the alcoholic drinks displayed at the shops, it seems that there are many sharp drinks, such as dry +10. However, when you put it in your mouth, it has a surprising mellowness, and as it passes down your throat, the spiciness is sharp. "This is Fukui's 'feminine sake,'" says Uno.

At the same time, we have updated while preserving honest sake brewing. They have continued to make shubo using the Yamahai method, which is normally avoided due to the time and risk involved. The carefully selected raw material is Yamada Nishiki, which is the highest quality sake brewing rice suitable for making Daiginjo. The water is called Shozu, which has been selected as one of the 100 most famous waters, and is dug 200 meters and pumped up to create the unique taste of Ono's water. Enjoy the sake brewing that has won the most awards in Hokuriku and is loved for many years to come.

[Address] 3-4 Honmachi, Ono City, Fukui Prefecture
[Access] 16 minutes walk from "Echizen-Ono Station"
[Business Hours] 8: 30-17: 00
[Holidays] Irregular holidays
*Reservation required for brewery tour (call 7-0779-66 or info@itinotani.co.jp at least 2236 days in advance)

2. Addictive and unique sake [Mikawa Sake Brewery]

Founded in 1887, this small sake brewery is currently run by the 6th generation brewer, who does most of the work by himself. After graduating from university, he returned to Fukuoka and immediately entered the brewery, enjoying sake brewing while preserving tradition. ``We want to make sake that people can be satisfied with,'' and fans are flocking to the sake, which is made with a lot of time and effort.
Using traditional brewing tools and methods, we create a unique sake with a rich sourness. The unique and addictive taste is worth experiencing.

The sake they produce is so unique that some people call it ``perverted sake.'' Among them, ``Maibijin SanQ'', highly recommended by the brewer, Kinya Mikawa, is characterized by its strong acidity and rich flavor. It doesn't have a sharp, sharp edge, but has an addictive taste that some people say has a mellow, fruity, elegant sour taste typical of lactic acid bacteria.
Please come and enjoy the gap between traditional manufacturing methods and innovative deliciousness.

The well water that constantly gushes out into the spacious, high-ceilinged storehouse is underground water from the Asuwa River, which originates from the Kuzuryu River. In the rice field next to the sake brewery, they grow the rice they use for making sake, and they value the terroir, where water, rice, and people are all tied to the land.

The equipment used for manufacturing is traditional. The rice is steamed in a precious Japanese kiln and then squeezed in a cherry blossom vat that has been used since the Taisho era. Because it is an old-fashioned method that takes three days to finish squeezing, not many breweries are able to do it, but because it is squeezed in a wooden tank slowly under pressure, you can enjoy the three stages of "arabashiri", "nakakumi", and "torture", making it a premium product. It's a manufacturing method.

In addition, it is clear that they have spared no time and effort in creating the Maibijin brand's flavor, such as growing natural yeast that lives in the brewery, using additive-free Yamahai method, and taking 2.5 months to make the mash.
At the same time, he is active in new initiatives. In order to spread the word about sake itself, they invite foreigners to develop new products and disseminate information using SNS and blogs, so please check them out.

[Address] 36-15 Koinezu-cho, Fukui City, Fukui Prefecture
[Access] 12 minutes by car from "Fukui Station"
[Business Hours] 10: 00-17: 00
[Holiday] Wednesday
*Reservation required for brewery tour (at least 2 weeks in advance by calling 0776-41-1002 or by emailing sakemaibijin@gmail.com)

3. A long-established sake brewery with a history of 270 years [Kubota Sake Brewery]

[Kubota Sake Brewery] is a long-established sake brewery with a history of 270 years, located between Maruoka Castle and surrounded by the Hakusan Mountains and the Takeda River. It was founded in the 3rd year of the Horeki era, and has a history of 270 years. Mr. Naokuni, the 11th generation head of the family, asks what is local sake? He asked himself, ``Maybe only something brewed with local rice and water could be called local sake,'' and he set up a production system that focused on using local ingredients. The representative brand, ``Fukukoma,'' is one of the most famous sake brands in Fukui. On a tour of the sake brewery, you can experience its origins.

"First of all, koji. Koji is the lifeblood of sake," says the owner, Naokuni Kubota, who leads a tour of the sake brewery that is easy to understand and full of things to see. Photos posted inside the facility are used to explain and visualize the important points of sake brewing, and the pamphlet distributed includes several pages illustrating the brewing process. By the time the friendly tour was over, the quality of the sake had improved significantly. ``I want people to become interested in sake and love it,'' he says, and because he loves sake, he is working to popularize it.

A must-see is the koji-making machine developed in-house. I don't often hear of breweries that even make machines. The koji room, the room where koji is made, has a systematic appearance that is different from other breweries. It was apparently created by the previous generation in their pursuit of sake brewing. Now, ``I want to understand how the rice I use is produced,'' so they even grow their own rice, and over 8% of it is grown in the rice paddies next to the warehouse. The reason they are able to produce sake they are confident in is because they use rice they grow themselves, underground water that gushes from the area, and koji that is reliably produced using a machine they developed themselves. Some products incorporate the traditional bag-squeezing method for the squeezing process. It was originally supposed to be made only for events, but the mayor liked it so much that he continues to make it by request. ``I can't make a lot, so I can't make any money,'' he told me with a laugh.

When you try it, you'll be surprised at how mellow the sake is, and how the flavor can vary so much depending on how it's squeezed, even if it's the same brand of sake.
Liqueurs made with Japanese sake will also be available for tasting. They have developed products that have been well-received by tasting them at events in various places, and have commercialized them. I felt the desire that ``I want people to drink sake and fall in love with it,'' which has been passed down from generation to generation.

[Address] 27-45 Yamakubo, Maruoka-cho, Sakai City, Fukui Prefecture
[Access] 5 minutes by car from Hokuriku Expressway Maruoka IC
[Business Hours] 8: 00-17: 00
[Holidays] Irregular holidays
*Reservation required for brewery tour by the day before.

4. Creating sake with a wide variety of flavors [Funaki Sake Brewery]

The brewery, located in the eastern part of Fukui Prefecture, is surrounded by countryside, making it easy to see that sake is brewed in an environment rich in nature. The brewery is committed to pursuing the quality of its sake, and has been passionate about sake brewing for generations.
At the same time, they make cute cups of sake that everyone can enjoy, and hold sake brewery tours with a spirit of service. Another great point for tourists is that it is easily accessible by bus or taxi from Fukui Station.

Funaki Sake Brewery's sake brewery tour is a fulfilling experience that will allow you to enjoy sake even more. Depending on the knowledge of the visitor, the story is carefully arranged using handmade pop-ups and materials. In order to give you a concrete image of sake brewing, you can see the actual equipment and machines in action inside the brewery, so the highlight is that you can experience a little bit of a real production site. After a light explanation with a demonstration, enjoy tasting. If you're lucky, you might be guided to a tasting space inside the brewery instead of at the store. The wooden lid placed on the storage tank is used to resemble a table, creating a space that resembles a square. Tasting while enjoying the atmosphere of the brewery deepens the flavor even more.

The blessings of Fukui form the basis of easy-drinking and refreshing sake. Pumping underground water sourced from the Kuzuryu River, they carefully select and blend nine types of rice, mainly local rice, to brew a representative brand of local rice.

``Making koji is the heart of the manufacturing process,'' says Takashi Funaki, the sixth generation owner. The new head of the family has just returned from his training in 6. "You can only control the taste of the sake at the beginning, and then watch the sake grow on its own through fermentation. As you take care of it, you'll develop a sense of caring for it," he says, while explaining how to adjust the temperature of the storage tank. He talks about his thoughts on sake brewing.

We have a wide variety of brands and a wide variety of flavors. This is because they make sake with the belief that sake should be enjoyed with food. ``Since the Heisei era, Japan's food culture has become richer and has expanded greatly.As a result, we have increased the variety of items.As a result, we do not make a large number of each item.We prepare small batches and carefully finish them.''

The tasting starts with standard flavors, hoping that customers will find their favorite flavor before going home. From there, it will give you recommendations based on your preferences. Once you have finished the luxurious tasting of all the brands, you should have found your favorite. The sake brewery tour can be a little confusing, as there are so many things you'll want to take home with you to your dining table.

[Address] 46-3-1 Owada-cho, Fukui City, Fukui Prefecture
[Access] 7 minutes walk from Keifuku Bus “Owadamachi”
14 minutes by car from "Fukui Station"
[Business Hours] 9: 00-17: 00
[Holidays] Sundays, holidays
*Reservation required for brewery tour (call 0776-54-2323 or email info@funaki-sake.com)

5. Hokuriku Kaido Imajo-juku continues to brew sake in nature [Hokuzen Shoten]

Hokuriku Kaido Imajō-juku, a snowy town. Hokuzen Shoten continues to brew sake, surrounded by buildings with a history dating back to the Edo period, in the midst of seasonal nature. Although the area is surrounded by mountains, there are many sights to see and delicious food around the storehouse, which has been a transportation hub since the Heian period.

It has a history of 300 years since its founding in the first year of Kyoho, and the current owner is Hiroyasu Kitamura, the 10th generation. After learning about the alcohol industry as an office worker, he returned to Japan and learned how to make sake from scratch. Since then, he has been responsible for brewing good quality sake little by little, in an honest and honest manner, all by himself. ``I use local ingredients to make sake that is easy to drink and that you won't get tired of.What I'm aiming for is good sake that goes well with local dishes.''More than anything, Kitamura says that he really loves alcohol.

Hokuzen Shoten continues to brew sake with the motto, "Local sake is created by the climate." In recent years, Imajyo has become a popular area among tourists for its romantic scenery, and it still has a row of quaint houses. The sake brewery tour allows you to get a close-up feel of how they put their heart and soul into each and every drop. Government-designated ``traditional building'' plaques are displayed throughout the building, and the storehouse itself is also a highlight. When you look up, the ceiling of the gassho-zukuri storehouse is black with soot, and you can see the construction that has been built since the Edo period. In addition to sake brewery tours, sake brewing experiences held with the entire community are also popular. You can also experience the entire sake brewing process over the course of one to several days at the guesthouse Tamamuraya, which is located right next to the brewery. (1 yen, reservation required)

We create sake with a taste that you won't get tired of drinking. ``Hijiri no Miyo'' is a name given to her by a high priest in Kyoto.

In order to create the clean, clean taste that is unique to Hokuzen Shoten, each step and material are carefully selected to create sake. Imajyo is one of the heaviest snowfall areas in Fukui Prefecture, and is rich in clear soft water that has penetrated the silica bedrock of the surrounding mountains. We are proud of our high-quality water with a pH of 1, which is close to pure water suitable for ginjo sake. The rice used is carefully selected from Fukui's Gohyakumangoku, which is suitable for sake brewing.

You can enjoy tastings at the tables in the garden next to the sales office and the brewery. Cherry blossoms are planted here, and during good times you can enjoy the flowers and autumn leaves. There are also flavors that can only be found in Imajyo, such as liqueurs made with local hanging persimmons, so you can enjoy them in a variety of ways. ``Imajo's soba goes well with my sake,'' he says, adding local specialties as well, making it a sight to behold that can be enjoyed throughout the town.

[Address] 81-3 Imajo, Minamiechizen-cho, Nanjo-gun, Fukui Prefecture
[Access] 3 minutes walk from Happy Line Fukui “Imajo Station”
[Business Hours] 9: 00-17: 00
[Holidays] Irregular holidays
*Reservation required for brewery tour

6. Tour the breweries

Access to Fukui Prefecture has improved due to the extension of the Hokuriku Shinkansen.
In addition to sightseeing spots, gourmet food, and souvenirs, visiting sake breweries is a fun trip for adults.
Even within Fukui Prefecture, each area and brewery has its own characteristics, and the taste varies.
I spent two days listening to the history of the brewery, tasting samples, and immersing myself in Fukui's local sake.
One of the charms of Japanese sake is that you can look back on your travel memories at home by purchasing local sake.

Writer Hitomi Hashio
Born in Tokyo, lives in Osaka. As a writer, she writes corporate interviews, business columns, and articles related to life, alcohol, and food. At the same time, she also supports the company's human resources and public relations.
He lives in a deep bar area, and his hobbies are drinking, picnicking, and cooking. Her characteristic is that she immediately says, ``I want to drink beer.'' Her favorite sakes are ``Kamikigen'' and ``Maibijin SanQ.''

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