【Description】

Since 1865, Kariho has been brewing sake with nearby spring water that passes through a natural underground gravel filter surrounding the brewery. Originating from the nearby Ou Ranges, the water contains just the right balance of minerals at a medium hardness which is ideal for the yamahai method of production passed down at the brewery. This water is central to the fermentation process, giving the sake a fresh aroma and flavour, and bringing out a defined sharpness. All of the product is finished with a large manual press known as a sakabune, growing increasingly rare due to the method being extremely labour-intensive.

[Brewery tour]
Duration: 15 – 30 minutes

Price:¥1,000 per person (English tour)

Brewery tours can be booked at the following address. Please allow a week in advance.

info@igeta.jp

Make sure to include the following information and be aware that there are certain times when tours are unavailable.

1. Name
2. Date
3. Time
4. Number of people
5. Email

【Date】

May-September

【Hours】

9:00 – 16:00

【Closed】

Saturday & Sunday

【Admission】

English Tour: ¥1,000 per person

【Access】
8 minutes walk from Jinguji Station