Tasting sake is one of the pleasures of traveling in Japan. When it comes to sake, Nadagogo in Hyogo prefecture is highly recommended to visit. This article is going to introduce you to the uniqueness of this traditional sake brewing area located between Kobe and Osaka.

Sake is an alcohol made from rice (steamed rice), rice malt and water. In Japan, having started with rice’s sake brewing using rice malt around 300-200 BC, sake has developed over a long history to this present day.

Today there are more than 1,400 breweries producing sake. According to the 2019 ranking of sake production by prefecture, Hyogo, Kyoto, Niigata, Saitama, and Akita are the most production areas.

The taste and flavor of sake, which is made from rice and water, is characterized by the nature and climate of the region where it is produced. Also, taste can vary greatly based on the type of rice, rice-polishing ratio and production method. Until now, there are over 10,000 brands of sake, and to taste and compare the differences of the flavors is such an exciting part that you may not want to miss.

1）Taste different kinds of sake

To know sake, the first step is to taste it.

Japanese sake is divided by rice-polishing ratio, whether distilled alcohol is added, and how it is pasteurized. To make it simpler, the following will introduce you to 4 types of sake classified by taste and flavor.

【Features/Type】

Light taste, aromatic / Daiginjo・Ginjo type

Rich taste, aromatic / Mature・Aged sake type

Rich taste, mild aroma / Junmai type

Light taste, mild aroma / Nama-zake・Regular sake・Honjozo

Moreover, sake has a wide range of drinking temperatures from 5 to 60℃.

・7～10℃「Cold sake」

・40～60℃「Warmed sake」

・15～20℃「Room temperature」

・Drink cold sake in a glass with ice「On the rocks」

Best drinking temperature varies from brands and types of sake, so remember to ask the seller what is the best way to drink when buying or ordering in the store.

2) Visit a sake brewery

Sake’s taste shows the local climate and natural environment. To know more about the production process, we recommend you visit a sake brewery.

Some breweries offer brewery tours and tastings, others even have their own sake museum. Chances are that limited-edition brands can be found at their direct sales stores.

Go to a sake brewery, feel the local atmosphere and see for yourself. It is the perfect experience to learn about sake.

Nadagogo, Japan’s best sake brewery area, offers not only sake tasting and experience events, but also sake brewery tours and food that goes well with sake. If you are interested in sake, Nadagogo is the place you don’t want to miss.

＜3 features of Nadagogo＞

・Top 1 sake production
・Japan’s most famous sake breweries
・26 sake breweries are concentrated in one area

Nadagogo, flourishing in the coastal area between Kobe and Osaka, is the largest sake brewing area in Japan, stretching 12 km from east to west. Nadagogo consists of 5 Gos(regions) including Nishi-Go, Mikage-Go, Uozaki-Go, Nishinomiya-Go and Imazu-Go. There are currently 26 sake breweries, with major brewing companies such as Hakutsuru, Kiku-Masamune and Kenbishi having their own breweries.

In 2020, Nadagogo was registered as Japan Heritage in the title of “Itami Morohaku and Nada no Ki-ippon”. It is a unique culture that has been carefully preserved and passed down.

It is said that sake brewing in Nada began around 1330. Starting with sake brewers moved from Itami, a city adjacent to Nishinomiya, many other breweries in the surrounding area began to produce sake. In the 1600s, it is said that 80 percent of sake consumed in Edo (present-day Tokyo), the center of Japan at that time, was from the Nada area.

Then, how did sake breweries in Nadagogo develop in these years?

This is due to the high level of skills of sake brewers, the coastal location that made it easy to transport sake to Edo by ship, and above all, the unique climate of this region.

Let’s find out the amazing details of the climate in Nadagogo.

Three major elements bring up delicious sake in Nadagogo, namely water, rice and wind.

Located between the mountains to the north and the ocean to the south, Nadagogo has a special spring of mineral-rich hard water called “Miyamizu”. The minerals provide nutrients for koji mold and yeast and promote actions of enzymes, making it an ideal condition for sake brewing. Also, iron content to impair flavor is barely found in Miyamizu. Nowadays, Miyamizu is shared to all breweries in Nada and has been used for production only.

Rice is the raw material of sake. Yamada Nishiki has been known as the king of sake-brewing rice, and above all, Yamada Nishiki from Hyogo wins fame in the whole country from its excellent quality. Yamada Nishiki rice is characterized by big rice grains and the large starch called “white core” in the center of the rice grain. Nadagogo has easy access to Yamada Nishiki from Hyogo thanks to its location.

Temperature is a vital factor for sake brewing. The best brewing season is winter when the cold wind called “Rokko Oroshi ” blows from Mt. Rokko in the north of the Nada area to the Seto Inland Sea in the south. It is very effective to utilize this natural wind when cooling steamed rice.

In this way, Nada Gogo makes full use of nature to produce the best sake in Japan.

Nadagogo is popular among both domestic and international sake fans with its tourist-friendly museums, tasting experience and other exciting events. The following is access information about Nadagogo.

Nishi-Go (Sawanotsuru)
—10 mins by Hanshin Main Line→Oishi Sta.→10 mins walk→Nishi-Go

Mikage-Go (Hakutsuru)
—12 mins by Hanshin Main Line→Sumiyoshi Sta.→5 mins walk→Mikage-Go

Uozaki-Go (Sakuramasamune)
—12 mins by Hanshin Main Line→Uozaki Sta.→5 mins walk→Uozaki-Go

Nishinomiya-Go (Nihonsakari)
—18 mins by Hanshin Main Line→Nishinomiya Sta.→15 mins walk→Nishinomiya-Go
—22 mins by Hanshin Main Line→Imazu Sta.→15 mins walk→Nishinomiya-Go

Imazu-Go (Ozeki)
—22 mins by Hanshin Main Line→Imazu Sta.→9 mins walk→Imazu-Go
—21 mins by Hanshin Main Line→Kusugawa Sta.→8 mins walk→Imazu-Go
—33 mins by Hankyu Kobe Line→Imazu Sta.→9 mins walk→Imazu-Go

Nishi-Go (Sawanotsuru)
—30 mins by Hanshin Main Line→Oishi Sta.→10 mins walk→Nishi-Go

Mikage-Go (Hakutsuru)
—30 mins by Hanshin Main Line→Sumiyoshi Sta.→5 mins walk→Mikage-Go

Uozaki-Go (Sakuramasamune)
—22 mins by Hanshin Main Line→Uozaki Sta.→5 mins walk→Uozaki-Go

Nishinomiya-Go (Nihonsakari)
—15 mins by Hanshin Main Line→Nishinomiya Sta.→15 mins walk→Nishinomiya-Go
—18 mins by Hanshin Main Line→Imazu Sta.→15 mins walk→Nishinomiya-Go

Imazu-Go (Ozeki)
—18 mins by Hanshin Main Line→Imazu Sta.→9 mins walk→Imazu-Go
—17 mins by Hanshin Main Line→Kusugawa Sta.→8 mins walk→Imazu-Go
—18 mins by Hankyu Kobe Line→Imazu Sta.→9 mins walk→Imazu-Go

Address　http://www.nadagogo.ne.jp.e.agg.hp.transer.com/