| 1．Yamada Nishiki |
| Yamada Nishiki (Japanese: 山田錦) is a short-grain Japanese rice famous for its use in high-quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily. Yamada Nishiki is the most commonly grown sake rice (sakamai). In 1923, Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune.[1] In 1936, the rice was named Yamada Nishiki. This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken.[2] |
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| 2．Kenbishi |
| Kenbishi Shuzo Co., Ltd. (or simply Kenbishi) is a brewery headquartered in Higashinada-ku, Kobe, Hyōgo Prefecture, and is the brewery of the "Kenbishi" sake series.[2] It is a long-established company that has been in business for more than 500 years. |
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| 3．Sawanotsuru |
| Sawanotsuru Co. Ltd (沢の鶴株式会社) is one of Japan’s largest producers of sake.[citation needed] The company was founded in 1717 in Nada-ku, Kobe, a region famous for sake production. According to Sawanotsuru Co., its sake is exported to approximately 30 countries. |
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| 4．Harima Sake Culture Tourism |
| Harima Sake Culture Tourism is an activity of the Harima United, which is made up of 12 cities and nine towns. The committee was founded and began as a coordinated collaboration of 7 cities and 8 towns in the Harima region on May 29, 2012, and added 5 cities and 1 town of northern Harima on August 30 of the same year. To promote Harima's regional brand as "Harima: Hometown of Japanese Sake," and communicate Harima's charm to the world, the activity involves running day trips and overnight tours in cooperation with 4 of Harima's regional sake brewery associations. |
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| 5．White Oak distillery |
| White Oak distillery (Japanese: ホワイトオーク蒸溜所, Hepburn: Howaitoōku jōryūsho) is a Japanese whisky distillery. In operation since 1984, it is located in Akashi (明石市, Akashi-shi), a city in Hyōgo Prefecture, Japan.[1] The distillery released its first single malt in late 2007, under the "Akashi" label.[2] |
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| 6．Nada-Gogō |
| Nada-Gogō (灘五郷, nada-gogō, "The Five Villages of Nada") are five area-based groupings of sake breweries in the cities of Kobe and Nishinomiya, Hyōgo Prefecture, Japan. It is the largest sake producing region in Japan, with breweries in the area accounting for just over one quarter of the sake production in the entire country.[1] |
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| 7．Kohama style |
| The Kohama style (小浜流, Kohama-ryū) was a method of making sake during the Edo period at the Kohama-juku (小浜宿) in the Amagasaki Domain of the former Settsu Province of Japan (now Takarazuka, Hyōgo Prefecture). Today, the method is used by homebrew enthusiasts or by small boutique brewers. The Kohama style is a direct descendant of techniques used by temple priests near the Mukogawa River in southeastern Hyōgo Prefecture, who learned their distillation techniques from the Nara style. This style spread quickly through the area by Sessen Jūnigō (摂泉十二郷) to places such as Itami, Ikeda, and Kōike.[1] The sake was produced, then shipped down the Mukogawa River to Osaka, where it was then shipped to Edo. However, Sessen fell out of favor with the shogunate, which then began to regulate the brewing of the Kohama sake, and the style eventually disappeared by the middle of the Edo period. |
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