Shiga Prefecture has Lake Biwa in the center, which takes up about one-sixth of the prefecture's total land area, and is surrounded by mountains over 6 meters high, such as Ibuki, Suzuka, and Hira. The numerous rivers flowing from these mountains provide the water needed for sake brewing, and the alluvial fan Omi Basin has long been a place where high-quality rice has been harvested.

Being close to the capital and having flourished as a key transportation hub, there are many long-established sake breweries here, some of which boast some of the longest histories in the country. During the Edo period, it is said that every rural village in Shiga Prefecture had a sake brewer.

The sake they produce is characterized by its rich flavor, which goes well with strong flavors such as local dishes such as sweet and spicy simmered lake fish. It can be enjoyed at a wide range of temperatures, and its never-boring taste has impressed many fans.

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Shiga Prefecture has played an important role as a land and sea point since ancient times.

Shiga Prefecture is close to Kyoto and has Lake Biwa, so it has flourished as a key location for land and water transport since ancient times. There were many sake breweries in the post towns along the Tokaido and Nakasendo roads, some of which still remain today.
During the Edo period, Omi merchants expanded their activities beyond western Japan to the Kanto region, spreading brewing techniques to various regions under the name "Goshu-dana."

Due to this historical background, there are still many sake breweries in northern Kanto and Tohoku that have their roots in the Omi merchants.
During the Meiji period, there was a job placement agency in Otsu called "Hokkokuya (Notoya)" that introduced Noto Toji brewers, and there are records of the agency providing jobs within the prefecture and in the Yamashiro area of ​​Kyoto. The impact that Shiga Prefecture had on the sake brewing industry in various regions was enormous.

In addition to having abundant water sources, the area has long been known for producing high-quality rice.
In addition to sake rice varieties such as "Shiga Tosen No. 6" and "Ginbukisetsu," edible rice varieties such as "Mizukagami" and "Nihonbare" are grown throughout the prefecture.

In April 2022, the National Tax Agency designated Shiga sake as a GI, strengthening the brand's power both domestically and internationally. The prefecture is actively working to increase awareness of Shiga sake, including implementing a project to blend pure rice sake from all breweries in the prefecture.

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① "Kita Sake Brewery"

Founded in 1820 (Bunsei 3).
Kita Sake Brewery has had its sake brewery in Yokaichi City (now Higashiomi City), which is blessed with a rich harvest of Omi rice and the gentle plains that spread to the east of Lake Biwa, since the Edo period. "Kiracho", which contains the wish that "you may live a long life while drinking sake with joy and pleasure", is a brand that has been produced since the brewery was founded.
Currently, father and daughter work together to carry on the passion for sake brewing that has been passed down for generations, and continue to protect the same flavor.

"A recommended bottle!" Kirakucho Dry Junmai Ginjo

This is a bottle brewed with the desire to drink a delicious, dry sake.
The top taste is the umami of rice derived from the koji, followed by a lingering spicy aftertaste that spreads throughout the mouth. Kiracho's carefully crafted koji has resulted in a unique taste that combines the umami of rice with the spiciness of a sake meter value of +14.
It's not just spicy, but you should also pay attention to the inherent umami of sake and the changing spiciness of the aftertaste.

Specific name: Junmai Ginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Yamada Nishiki
Alcohol content: 17%

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Kita Sake Brewery

Shiga

#Shiga♯Sake brewery

② "Wakashiki Sake Brewery"

Founded in 1892 (Meiji 25), Warashiki Sake Brewery was founded as "Takeshima Honke" in Minakuchi-juku on the old Tokaido road.

The name "Shoshiki" represents the company's commitment to brewing delicious sake that will make you smile when you taste it, and was coined by the second generation owner.
Currently under the direction of fifth-generation owner and head brewer, Takeshima Masahiko, the brewery uses only pure rice and kimoto fermentation without the addition of brewer's alcohol or lactic acid, and produces sake with a clean, sweet flavor.

"A recommended bottle!" Shoshiki Kijoshu Monsoon Yamada Nishiki

This is a series of Kijoshu that uses sake as the brewing water, and is made using Yamadanishiki rice from Shiga Prefecture.
The taste draws you into a world of aesthetics, as the label by ukiyo-e artist Azuma Manabu tells us. It has a lush fruity aroma, a dignified taste and moderate sweetness. You can enjoy the exquisite flavor that has been called the Japanese Sauternes.

Specific name: -
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Yamada Nishiki
Alcohol content: 17%

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Sho Shiki Sake Brewery

Shiga

♯Sake brewery#Shiga

③ "Uehara Sake Brewery"

Founded in 2, Uehara Sake Brewery is located in the northwest of Lake Biwa, where winters are harsh and cold, and continues to brew sake using traditional methods that bring out the flavor of the rice.

In the process of pressing the mash, a method called "wooden tank balance pressing" is used, which uses stones as weights. You can still see the original scenery of sake brewing that dates back to the Edo period.
While promoting traditional sake brewing methods such as the Yamahai method without the addition of yeast and brewing in wooden barrels, they are also devoted to brewing their ideal sake, polishing their own rice with a fully automatic rice polisher.

"A recommended bottle!" Furousen Yamahai-style Junmai Ginjo Kame no O Unfiltered Raw Sake

Made from Kame-no-o rice grown under contract in Aomori Prefecture, it has a rich aroma like cooked rice, a refreshing feeling like green grass, and a grain-like aroma.
In addition to the exquisite balance of clean acidity and pleasant bitterness that are characteristic of Kamenoo, this sake conveys the characteristics of Kamenoo within the richness of the Yamahai brewing method. The clean acidity leads to a smooth mouthfeel, and the bitterness can be enjoyed as a nice accent.

Specific name: Junmai Ginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Kame no O (produced in Aomori Prefecture)
Alcohol content: 17%

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Uehara Sake Brewery

Shiga

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④ "Takeuchi Sake Brewery"

Founded in 1872 (Meiji 5), the town is blessed with the conditions for producing high-quality Omi rice and fine sake, as well as the cold winter winds of the Hiei wind and underground water from the foot of Mount Suzuka.

Ishibe in Omi, where the brewery is located, was a bustling post town during the Edo period and had a reputation among travelers for "good sake."
While preserving tradition, the brewery is also characterized by a wide variety of sake to meet modern needs. The brewers work in good teamwork to create sake that is flavorful and crisp, bringing out the umami of the rice.

"Recommended one!" AI

Specific name: Special pure rice sake
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Nipponbare
Alcohol content: 17%

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Takeuchi Sake Brewery

Shiga

♯Sake brewery#Shiga

⑤ "Fujii Honke"

Founded in 1831 (Tenpo 2).
The brewing water is underground water from the Suzuka Mountains, and the sake rice used is newly harvested rice suitable for sake brewing from Shiga Prefecture, and the sake is brewed by the Noto master brewer and brewers.
One of the brands, "Asahi," comes from the word "Kyokujitsu Shoten," which means "rising sun," which means vigor. A wide variety of "Asahi" sakes are produced, including Junmai Daiginjo, made from luxuriously polished sake rice, aged sake for over 30 years, and seasonal recommendations.

"A recommended bottle!" Asahi "Kirara" Junmai Daiginjo

Specific name: Junmai Daiginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Watasen No. 2 (Shiga Prefecture)
Alcohol content: 15%

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Fujii Honke

Shiga

#Shiga♯Sake brewery

The charm of Shiga sake is woven together with water and history!

Shiga Prefecture is blessed with water, which is important for sake brewing, and is home to Lake Biwa, the largest lake in Japan, as well as water sources that flow from the mountains that surround it. In addition to these geographical features, Shiga Prefecture has been brewing sake for many years due to its role as a key point for land and water transportation.

As of 2024, 31 sake breweries in the prefecture, including the ones introduced in this article, are developing unique brands. They will continue to take on new challenges to meet the needs of the times while taking advantage of the characteristics of each region. We hope you enjoy Shiga sake, a product of nature and culture.

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Spreading the appeal of Shiga sake through blended sake! Hear about the collaborative junmai sake project between 31 sake breweries in Shiga Prefecture

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Writer: Yuki Arai
Born in Shiga Prefecture, living in Kyoto City / Sake master, sake sommelier, shochu sommelier, SAKE DIPLOMA, SAKE certification instructor
Due to his love of alcohol, after graduating from university he got a job at a liquor store in Kyoto. After that he worked in sales for a food manufacturer before becoming a freelance writer. His specialties are traditional cuisine and alcohol. He will continue to work hard to spread the appeal of Japanese sake through his articles.