[Kobe City] A great time to enjoy local sake and soba at the historic sake brewery “Kobe Shushinkan” in Mikagego

• Table of Contents
• The landmark is a nagaya gate with a cedar ball
• Enjoy ``Fukuju'' sake and Japanese food at ``Sakabayashi''
• Learn about sake brewing with a brewery tour
• ``Tomeizo'' where you can enjoy sampling freshly squeezed sake and shopping
• basic information

The landmark is a nagaya gate with a cedar ball

Kobe Shushinkan, located along National Route 43, has a stately gate that retains the atmosphere of an old-fashioned sake brewery. A cedar ball (sake grove), which is the symbol of the brewery, is hung under the eaves of this nagaya gate.

These days, you can sometimes see it on display at restaurants, but originally it was hung to indicate when new sake was made.When it was hung, it was green, but over time it turned brown, and after a year, the new sake was displayed. It was customary to replace it with a new one once it was completed.

The large bucket bench displayed in the garden is a perfect spot for commemorative photos. These vats were once used to prepare sake, and each one can hold 32 koku (6 kiloliters).

Nowadays, enamel tanks are used instead of wood, which makes it easier to control the temperature.

Most of the sake breweries in this area collapsed during the Great Hanshin-Awaji Earthquake in 1995, and Kobe Shushinkan was no exception. During the reconstruction, the building was constructed using mainly old materials to remind people of the pre-earthquake townscape that had lasted since the Edo period. The building, where you can feel the warmth of well-used wood, is also a must-see.

Sakabayashi, a brewery restaurant where you can enjoy sake and Japanese food, is located in a garden reminiscent of a Japanese village forest. The menu includes seasonal Japanese cuisine, homemade soba noodles, and of course a wide variety of Japanese sake from Fukuju, so you can enjoy alcohol and dishes that go well with it.

Enjoy ``Fukuju'' sake and Japanese food at ``Sakabayashi''

Entrance to “Sakabayashi”

1st floor private room

The interior of the restaurant has a profound atmosphere and a Japanese atmosphere, and there is a private room at the back of the spacious seating area, where you can enjoy a leisurely meal with your group.

The tables used in the private rooms are made from recycled wood from sake breweries that collapsed in the earthquake and wood from sake tanks used to press sake.

2nd floor

The second floor is a dining space with an impressive large beam on the ceiling, where you can take off your shoes and eat at the tables and chairs.

It can also be used for group meals, so please contact us for details.

``Osashimi Zen'' (2,500 yen) featuring 4 types of seasonal fish

The lunch menu has a variety of items using homemade sesame tofu and seasonal vegetables. The rice used in the various side dishes and monthly kaiseki meals is made from Tajima's delicious Koshihikari rice terraces. The miso in the miso soup is made with local Rokko miso, giving it a rich and nutritious taste.

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"Sake Soba" (1,280 yen)

Homemade soba noodles are thin soba noodles that can be enjoyed with carefully selected dashi. For those who can drink alcohol, we recommend the ``Sake Soba'' that comes with ``Fukuju'' Junmai sake. When you pour a little bit of sake on your first bite of soba, the aroma of soba wafts out. From the second bite onwards, please add plenty of dashi.

This dashi is made from kelp, bonito, and dried shiitake mushrooms and left overnight to make it mild. The flavor of the dashi mixed with the soba spreads in your mouth. The compatibility of soba and sake is irresistible to sake lovers.

“Scallops with sake lees” (880 yen)

The chic atmosphere of Sakabayashi after sunset is also wonderful. At night, they have a wide variety of a la carte dishes, so it's a good idea to order a variety of dishes to go with your favorite alcoholic beverages, and then finish with some soba noodles.

``Sakabayashi'' is developing the ``Sake Kasu Project,'' which uses its own sake lees in cooking, and uses fresh sake lees in a variety of dishes. The ``Scallop Sake Kasu Ae'' in the photo is a masterpiece made by marinating lightly grilled scallops with ``Fukuju'' sake lees and white miso, which are rich in flavor.

We also have a wide variety of kaiseki cuisine that focuses on seasonal vegetables and fish, so you can enjoy drinks and food at your leisure.

The lineup of ``Fukuju'' at this time was ``Namashu straight from the brewery,'' ``Mikagego Junmaishu,'' ``Junmai Ginjo,'' ``Daiginjo,'' and ``Junmai Daiginjo Black Label.'' It's fun to try and compare these drinks.

Learn about sake brewing with a brewery tour

Tasting sake at the tasting corner of “Higashi Meigura”

You can tour the brewery of Kobe Shushinkan. You can see Fukujugura, where Japanese sake is actually made, through the glass, sample it, and take commemorative photos. Advance online reservations are required for brewery tours, but no reservations are required for video viewing and tasting. ●Kura tour/video → Brewery tour → Tasting sake → Shopping → Take a commemorative photo at a photo spot.・Reservation required at least 2 days in advance.・No event in December ・Reservation site

Reservation counter for sake brewery tour courses

A video that explains the history of “Fukuju”

The brewery tour begins with a video about the history of sake brewing and Kobe Shushinkan. For 270 years, Fukuju has focused on producing delicious sake rather than increasing production. The thoughts of the current 13th generation owner have not changed even after changing the company name to ``Kobe Shushinkan''. You can understand the process of making sake, including washing rice, steaming rice, and making koji.

The video is available in Japanese, English, and Chinese.

A tank where sake is stored

After watching the video, we will tour the actual factory. Each step of the sake brewing process is explained through videos and panels, allowing you to gain a deeper understanding of the sake rice and koji that are the raw materials for sake.

Water plays a very important role in sake brewing, and in this Nada region, underground water called Miyamizu from the Rokko Mountains is used. At Kobe Shushinkan, pure water is added to this water to create the brewing water, and the temperature is carefully controlled to produce delicious sake.

A famous sake that has won numerous awards

The good taste of Fukuju's sake is well known, and it has won numerous awards so far, including the Gold Award at the 2020 National New Sake Awards for Fukuju Chotokusen Daiginjo. I am. This sake is made by polishing Yamada Nishiki, which is said to be the king of sake rice, to 35% and making koji using the tub koji method.It can be said to be the culmination of Fukuju's sake brewing techniques.

The pamphlet is available in 15 languages, so foreigners can also enjoy it.

``Tomeizo'' where you can enjoy sampling freshly squeezed sake and shopping

``Higashimeigura'' sells various types of ``Fukuju'' sake and sake appetizers. The bulk draft sake that can only be purchased here and the slightly sparkling draft beer ``FUKUJU KEG DRAFT'' packed in special pressure-resistant bottles are very attractive to alcohol lovers. It would also be appreciated as a rare souvenir.

“Fukuju KOBE Memories Set” (300ml x 3 bottles/2,980 yen)

Among the ``Fukuju'' products, the set of 3 mini bottles comes in a package depicting Kobe's famous spots and is an affordable souvenir or souvenir of your trip. In addition, you can choose from a large selection of sake after tasting the sake.

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"Narazuke" (906 yen to 926 yen each)

The most popular sake appetizer is Narazuke gourd. This is a Nada specialty made in collaboration with Konanzuke (Takashima Liquor Foods), which is also located in Mikagego. The elegant flavor of sake lees goes well with both alcohol and rice.

“Sake lees butter cookies” (600 yen)

The second most popular cookie is a cookie made with Junmai Ginjo sake lees. Created through a collaboration between a Western confectionery store in Kobe, a welfare facility, and Kobe Shushinkan, it is aimed at adults with its crispy texture and rich flavor with a soft scent of sake lees.

There are also many original items on display, such as various sweets and sake vessels. For those who cannot drink alcohol, there is also ``amazake'' (388 yen for 300g).

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"Soft cream" (400 yen)

The vanilla soft serve ice cream made with Junmai Ginjo sake is also an excellent item that can only be tasted here. It is a sweet with a rich vanilla flavor and a faint ginjo aroma that leaves a pleasant aftertaste.

*Tasters must be 20 years of age or older, and non-alcoholic for pregnant women and handlers.

Kobe Shushinkan is a place where you can eat, buy limited edition sake, and tour the brewery, and it's a place you'll enjoy no matter how many times you go. In addition to our commitment to sake brewing, which has a history of over 270 years, in recent years we have been working on the SDGs and conducting environmentally friendly "sustainable sake brewing", winning the Minister of Finance Award at the Eco Pro Award and receiving overseas environmental awards. , I can feel that spirit.

(Writer Matsuda/West Plan)

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

basic information

Kobe Shushinkan

Address: 1-8-17 Mikagezuka-cho, Higashinada-ku, Kobe City, Hyogo Prefecture

Phone number: 078-841-1121 [Sakabayashi] 078-841-2612

Business hours: [Sakabayashi] Daytime 11:30-15:00 (LO 14:30) Drinks (Saturdays, Sundays and public holidays only) 14:30-17:00 (LO 16:30) Evening 17:00 30-21:00 (LO20:00)

[Brewery shop Higashimeikura] 10:00-18:30 [Kura tour] 11:00-16:00 Closed [Higashimeikura] Open until 15:00 on December 31st, New Year's holidays [Sakabayashi] Wednesdays, New Year's holidays

Access: Approximately 10 minutes walk from Hanshin Ishiyagawa Station Parking available (60 spaces)

HP: http://www.shushinkan.co.jp/

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