Hanamori brewery is one of the few breweries to produce sake using a traditional sake pressing machine and Sakeportal are honoured to be their partner and introduce their wonderful sake to the export market and through our import partners.
Yaotsu Town, Gifu Prefecture, located in the middle reaches of the Kiso River, is the final point where riverboats can be traced back, and has prospered as a Minato Town where various supplies come and go from the Edo period to the Taisho period. Nowadays, the river is no longer used as a means of transportation, but the beautiful scenery of Mt. Shimizumei is designated as Hida Kisogawa National Monument and attracts tourists from all directions.
This historical background of Yaotsu Town and the high quality underground water have produced various special products and Hanamori brewery was founded in 1886 (Meiji 19) in the middle of the Meiji era when Yaotsu Town played an important role in the distribution of goods.
Since its founding in 1886, Hanamori has continued to brew high-quality sake to the present day with the intention of “making a small amount of high-quality sake.” The squeezing work is performed using the “Yaegaki-type tank squeezing machine,” which is one of the few in Japan.
In 2015, he received the highest prefectural governor’s award at the Gifu Prefecture New Sake Appraisal “Junmai Division”.
The president is Eiji Kani and is fifth generation. At the young age of 35, he inherited the brewery and brewed sake with a long-time brewer. The Head brewer is Mr. Mori Kuramoto and their Sake brewing makes the best use of the soft water in this area and use very old, traditional brewing methods. A young brewery who is looking forward to the future with high expectations for their brands eventually
We asked him a few questions about his wonderful traditional sake.
What is the point you are particular about in sake brewing?
President Eiji says “Especially the work of “squeezing”. Squeezing is the work of squeezing a liquid that becomes sake from mash. We use a squeezing machine called “Yaegaki-type tank squeezing machine”, which is rare in Japan. It takes time, but I hope you will enjoy the subtleties of sake.”
“Good quality sake is made with water. Soft water here is indispensable. When you taste the groundwater of the Kiso River system, it is really mellow and soft water.”
” Using No. 18 yeast, the sake has a refreshing aroma similar to green apple matches with rounded water and enjoys a really gentle and gentle taste.”
Please tell me the recommended sake and side dishes.
“Hanazakari Junmai Daiginjo Shizuku” is the best sake in our brewery, using a squeezing method called “Shizukutori”. It is characterized by a clear taste with little miscellaneous taste. Our sake is smooth and easy to drink, so it goes especially well with white fish such as sweetfish. I think that “Hanazakari Junmai Omachi”, which has a dry but soft taste, goes well with thick dishes such as yakiniku.”
Eiji is close with his local community and actively participates in workshops in Gifu prefecture if time permits and strives to support local suppliers and industries. He cherishes the taste of the sake he has built and is firmly looking to the future. They aim for sake that can only be brewed in this brewery.
I would like to continue to look forward to the new sake produced by Eiji san.