Sake and shochu from Gifu

How do water and climate shape Gifu sake?

Under a cool climate, groundwater fed by the prefecture's clear rivers has long supported brewing. The mountain climate of Hida and the clean river water of Mino are the base of the local sake.

What sake rice does Gifu use?

Hidahomare was bred by the prefecture and became a recommended variety in 1981. Its grains are large and its shinpaku (white core) appears well and large, giving brewing traits different from Yamada Nishiki. It is used in breweries around Hida and across the prefecture. For the Tono area, a new variety called Suimusubi, easier to grow at lower altitudes, was filed for variety registration in 2024, and ten breweries use it.

What does Gifu sake taste like?

Sake made with Hidahomare is described as balanced across the five tastes: sweet, dry, sour, astringent and bitter. Some breweries stress dry sake and aim for a dry taste that is soft on the palate. Locally the sake has a reputation as a meal companion for Hida beef, sweetfish (ayu) and hoba miso.

A short history of Gifu sake

Many breweries are more than a hundred years old. One in Takayama dates from 1855, another in the prefecture from 1702, and one in Hida-Furukawa has brewed for over 300 years. The prefecture has more than 50 breweries, and each area has its own character.

Where are the breweries?

The tourism federation divides the breweries into Hida, Seino, Gifu and Chuno, and Tono areas. Tours or notable breweries are found in Hida-Takayama, Hida-Furukawa, Gero, Gujo, Ena, Ono and Kani, among others.

Visiting and what to eat with it

Many breweries need a reservation for tours and tastings, and some do not accept visitors in certain months. In Hida, pickle steak (tsuke-steak), pickled cabbage grilled on a hot plate and set with egg, is a local favourite with hot sake. Drinking from Mino ware cups or an Ogaki wooden masu box is another local touch.