[Tamba Sasayama City] A sake that is the first step in protecting Satoyama and farmland, produced by Kariba Ichi Sake Brewery of the mild-tasting sake “Hidetsuki”

• Table of Contents
• Birth of the famous sake “Hidetsuki”
• Build a new koji room and take on the challenge of producing Daiginjo
• “Michinomukou” project made by 100 people
• basic information

Birth of the famous sake “Hidetsuki”

The first generation, Kariba Fujizo, was a Tanba chief brewer who was famous as a master sake brewer. After looking at the topography and environment of this old city, he was convinced that it would have good water and that it would be possible to make delicious sake. He then invests all his money and begins digging a well.

However, water did not come easily. The water source that we finally found after many attempts continues to gush to this day.

In 1957 (Showa 32), the third generation owner of the brewery saw a blue moon above the old wooden storehouse and was so captivated by the beautiful light that he named the sake he brewed ``Hidetsutsu.'' Karibaichi Sake Brewery's desire is to continue producing sake that touches people's hearts like the light of the moon in a clear sky.

Shugetsu's sake is characterized by its soft sweetness and deep flavor. Its gentle taste has attracted many fans as a drink that can be enjoyed with meals.

Because only a large amount of sake is produced, it is mostly consumed locally, and for a long time it was difficult to drink in other prefectures.

Build a new koji room and take on the challenge of producing Daiginjo

President Ichiryu Kariba

The Showa era, when people drank alcohol to get drunk, has passed, and now more and more people want to enjoy high-quality alcohol to enjoy their meals. The number of drinkers seeking local sake that is not widely available on the market is increasing.

Of course it is loved by the locals, but Mr. Kariba decided to take on the challenge of making Daiginjo in 2016 because he wanted more people to drink it.

Daiginjo is a delicate sake that requires polishing (shaving) the rice to less than 50% and careful temperature control. For this reason, the kojimuro, which is the key to sake brewing, has also been rebuilt.

Naoki Takeuchi Chief Brewer

Mr. Takao Fujii, who was the chief brewer for a long time, retired due to old age, and Mr. Takeuchi, who has inherited his skills, works hard every day to make sake together with the brewer. The ingredients of sake are rice, koji, and water (sometimes brewed alcohol). The taste of ``Hidetsutsu'' is determined by careful attention to every step of the brewing process, which involves the invisible mechanism of fermentation, and the careful craftsmanship that spares no effort.

It looks like we will soon be able to sell ``Jukudai-koshu,'' an old sake that has been polished to 60% and aged for 5 years in refrigeration. You don't often see old Japanese sake, but it has a mellow depth and soft taste that reminds you of brandy, so it's recommended to drink it straight or on the rocks.

Alcoholic beverages with different flavors appear each season, but the one I'm personally looking forward to is Tsuki no Unkai Usunigori, which will be brewed and released around February. This Junmai Daiginjo is characterized by its refreshing, slightly foaming effect due to secondary fermentation in the bottle.

“Michinomukou” project made by 100 people

Rice harvesting

The increase in abandoned farmland and fallow fields is becoming a problem throughout Japan. Tanba Sasayama is no exception, and the natural environment that our ancestors carefully protected is falling into disrepair.

In order to improve this situation even a little, Yoshiaki Kira of the local Kira Farm has started a new Satoyama project called ``Michinomukou''.

[ Michinomukou] Instagram

Out of this, the ``Unnamed Sake Cultivated by 100 People'' project was born. For 30,000 yen per member, you can become a member and experience rice cultivation and sake brewing from planting to harvest.

When Mr. Kira approached Mr. Kariba with this idea, Mr. Kariba was concerned about the deterioration of the rice fields in the area, so he accepted with open mind. He had been growing his own sake rice for koji, so he was familiar with the situation in the rice fields.

The project will start with rice planting in 2022. With Mr. Kariba's advice, we decided to grow ``Gohyakumangoku'' sake rice, and with Mr. Kira, an agricultural professional, taking the lead, we were able to successfully harvest it in the fall.

Although there were concerns about growing the rice on abandoned farmland, the grading tests yielded good results, and when the rice was actually planted, it turned out to be a lively sake rice with strong fermentation ability.

The sparkling special junmai sake brewed at Karibaichi Sake Brewery was completed in December of that year, and 100 members decided on the name ``Yumenotsuzuki.'' Needless to say, it was delicious.

Preparations have been completed for the 2023 “Sake with no name yet, cultivated by 100 people” project, and we are just waiting for its completion. This time, it seems that the sparkling version will be delivered in December, and the Hiyaoroshi version will be delivered in September 2024, but the name of the alcohol has not been decided yet.

It seems that even people who are not members of this group can purchase it at the Karibaichi Sake Brewery's direct sales office, but the number is limited, so if your timing is right...

Mr. Kariba had never made sparkling alcohol before becoming involved in the Michinomukou project. This sake was born from the feeling that if Kira and his friends are trying something new, we should try something new too.

We continue to ``challenge'' by holding collaborative events with restaurants outside of our hometown and actively participating in tasting events.

(Writer Matsuda/West Plan)

*This article is information as of October 2023. Prices include tax. Product contents and prices may change.

basic information

Karibaichi Sake Brewery Co., Ltd.

Address: 500 Hagano, Tamba Sasayama City, Hyogo Prefecture

Phone number: 079-595-0040

Business hours: 10:00-18:30

Closed: None (excluding New Year's Day)

Access: 15 minutes walk from Furuichi Station on the JR Takarazuka Line

Parking: Available (10 spaces)

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