The rich flavors of Kaga’s sake reflect the area’s distinct terroir

Located in the southwest of Ishikawa Prefecture, the city of Kaga is famous for hot spring resorts such as Yamashiro, Yamanaka and Katayamazu, gathered together under the appellation of "Kaga Onsenkyo". Deeply rooted in history and tradition, the area has continuously thrived as one of western Japan's best hot-spring tourist spots.

Hokuriku region, the northwestern part of Japan is one of the country’s foremost areas in both terms of sake consumption and production. We are not speaking only of quantity here as the region’s Ginjoshu (Sake made from rice polished to less than 60%) and Junmaishu (Sake made only from rice, koji, and water) are known nationwide to be of high quality. The production of sake in Hokuriku is deeply rooted in both its peculiar climate conditions and the local history and traditions inherited from the Hyakumangoku, once one of the nation’s wealthiest feudal domains. Made from the clear waters of Mount Haku, one of Japan’s three sacred mountains, sake brewed in Kaga are the perfect match to the many seafood delicacies from the Sea of Japan. Sake brewers from Kaga such as Hashimoto Shuzo are committed to preserve a long tradition of fine sake whose rich taste reflects the expression of Kaga’s distinct terroir.

Photo credits:
Hashimoto Shuzo Sake Brewery (Kaga-Iburihashi)

※Brewing period: December to March
※The “Shizuku Sake” brand is sold only in wintertime

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