Spirit

Anyone can obtain the same rice and yeast as that used in making sake. It is the addition of the water and spirit of the maker (brewer) that creates a sake that only that brewery can produce.

We say in our minds, “Become delicious!” as we work the sake mash with our hands or stir it with a paddle. All our brewers take painstaking care when making our sake in the hope of hearing that one word “Delicious!” uttered unconsciously after that first sip.

Master Brewer GOTO KATSUNOBU

Okuhida Shuzo’s hometown

The gateway to Hida, Kanayama Town in Gero City, Gifu Prefecture, is located on the boundary between Hida and Mino. With approx. 90% of its area covered in forest, the town is rich in nature.

Clear underground water

The well water drawn from the 50-meter deep well on Okuhida Shuzo’s grounds is underground water from the Mazegawa and Hidagawa Rivers, which flow through Kanayama Town. We are blessed with an abundance of clear water.

Locally produced Hidahomare rice

HIDAHOMARE—a Gifu Prefecture-produced rice variety that is excellent for making sake—is characterized by its large grains and low protein level, producing tasty, deeply flavored sake.

Meticulous sake brewing that spares no effort

Okuhida Shuzo’s Master Brewer oversees the brewery’s management all year round. While preserving the tradition of using koji-but a (shallow wooden trays) for making koji (rice malt), we pursue new technologies every year with the aim of achieving even higher-quality sake.