Sake, Doburoku and Beer
Local sake, Doburoku and beer
Brewed from clear water from Nagaragawa River
You can trace the headwater of clear stream Nagaragawa River to mountains of Mt Hakusan. Gujo is a land suitable for sake brewing due to the abundant clear water of Nagaragawa River and the severe coldness in winter. Several sake breweries continue to make sake here at Gujo-shi.
“Since the water of Nagaragawa River system is soft water, fermentation processes slowly, making it easier for women to drink. Also, since ancient times, sake has been called Kandukuri (Cold brewing), as it was prepared during cold winter. Since sake brewery is naturally kept at a constant temperature, sake does not mature too much, and the taste keeps stable.” Said the 12th generation of Harashuzojo (Hara Brewery), Mr Motofumi Hara. This brewery was founded in 1740, continues brewing sake using water from the uppermost stream of Nagaragawa River. Local rice and natural flower yeast collected from natural flowers are used in this brewery.
In addition, Doburoku, which was made in small quantities in each household in the old days, was once cut off because the production was prohibited by the government. But start from 2008, Yamato-cho of Gujo-shi became one of the places of Doburoku Special Zone. Doburoku brewing has been revived. In Hachiman-cho, where spring water “Sogisui”, designated as the best 100 famous waters. There is also a craft beer workshop brewed with Gujo’s famous water.