If you walk from Uozaki Station on the Hanshin Main Line towards the coast with Mt. Rokko in the background, you will find several breweries dotted around the area. It is an area called Nada, a coastal area facing Osaka Bay. Among them, Sakura Masamune is a prestigious brewery that is said to be the main brewery in Nada. Founded in 1625, the company has a history that can be traced back 400 years. The family head has inherited the name ``Yamamura Tazaemon'' from generation to generation, and the current generation is the 11th. Among the many breweries, everyone says that Sakura Masamune is the one with the most history and prestige.

There are many sakes that call themselves 〇〇Masamune, but the originator is Sakura Masamune. It is said that in the Edo period, Masamune = Japanese sake. Also, Nada is famous for the existence of Miyamizu, and it was Tazaemon Yamamura VI who discovered it. With the discovery of high-quality water suitable for sake brewing, the quality of Nada's sake greatly improved and it gained fame. Even today, it is the only water used for brewing, and is considered one of the top 37 famous waters, and is carefully protected. In 1904, when the National Brewing Laboratory was established and excellent yeasts were collected from all over the country, Masamune Sakura's yeast was judged to be the best, and it was designated as the ``Kyokai No. XNUMX Yeast.'' It was distributed nationwide. It is no exaggeration to say that Sakura Masamune has contributed to the development of Japanese sake.

``It means that sake should play a supporting role in cooking.Sake is originally a brewed alcoholic beverage, and is a food drink similar to wine, so we develop it with the idea of ​​pairing it with meals,'' says Yamamura. We have entered the SAKE category of the IWC (International Wine Challenge) since the first time, and won the first award in the Daiginjo Sake category. It has played a role in the global expansion of sake. It can be said that this brewery is popular both domestically and internationally.

During the Great Hanshin-Awaji Earthquake in 1995, the temple suffered major damage, with its internal organs, said to be the most beautiful in the area, collapsing. However, three years later, with the aim of revitalizing the local Uozaki area, they reused old trees from a storehouse that had collapsed in the earthquake to open Sakura Masamune Memorial Hall Sakura Banquet, which includes a restaurant, tasting space, and tour courses. We have noticed an increase in the number of tourists who enjoy touring sake breweries in Nada and Uosaki-go, including those in the surrounding area.

In 2011, during the Great East Japan Earthquake, we donated sake brewing equipment to sake breweries in Miyagi Prefecture that were affected by the disaster. After the Great Hanshin Earthquake, I was impressed by the spirit of providing the items free of charge as a way of giving back to the people who received support from all over the country and were able to recover. Yamamura is said to have been determined to continue making sake, saying, ``The most important thing is to continue making sake.I don't want that to become impossible.'' Sakura Masamune's philosophy was to make great sake, and that sake brewing is the inheritance of culture and contributing to the local community.

(Talk by Yoshie Hiraide)

Yoshie Hiraide Select “Sakura Masamune” 2 Recommended Bottles

Kinki Daiginjo Unprocessed Sake

Daiginjo sake made from Yamada Nishiki rice from Yoshikawa-cho, Miki City, Hyogo Prefecture, polished to 35% and fermented at low temperature. "Right now, it's a very popular drink both in Japan and overseas. It has a gorgeous, clean, and transparent flavor. I like to drink it chilled."

Type: Daiginjo unprocessed sake
Raw material rice: Yamada Nishiki from Hyogo Prefecture
Rice polishing rate: 35%
Sake level: ±0

720ml 4,000 yen (excluding tax)

Sakura Masamune Kinki Junmai Daiginjo 40

"It has a fruity aroma and a plump elegance. It goes well with prosciutto, cheese, and dark chocolate, making it a fun pairing."

Type: Junmai Daiginjo sake
Raw material rice: Yamada Nishiki from Hyogo Prefecture
Rice polishing rate: 40%
Sake level: -2

720ml 3,800 yen (excluding tax)

◆Sakura Masamune Co., Ltd.
10-XNUMX-XNUMX Uozaki Minamicho, Higashinada Ward, Kobe City, Hyogo Prefecture

There is also ``Sakura Masamune Memorial Museum Sakura Banquet'' which has tour courses, a restaurant, and a tasting space.

18-XNUMX-XNUMX Uozaki Minamicho, Higashinada Ward, Kobe City, Hyogo Prefecture

078-436-3030

Toshie Hiraide

Born in 1962. Representative director of Corpo Kou Co., Ltd., which aims to internationalize sake and attract inbound tourists to regional areas. He is the sake samurai coordinator. IWC Ambassador. Shoryudo Ambassador (Inbound Ambassador for XNUMX prefectures in Chubu and Hokuriku)

Premium X With pride in sake brewing. Sake and brewery selection recognized by the world

``Sake Samurai'' was started in 2006 by the Japan Sake Brewery Youth Council, a national organization of young brewers, in order to restore the pride of sake and spread the culture of sake not only within Japan but also to the world. Sake Samurai Coordinator Yoshie Hiraide, who is working to realize the dream of turning Sake into a tourism-based nation, will introduce unique sake breweries that Japanese sake lovers should visit at least once, and the sake they want to taste there.

(Titles omitted)