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.
Price:¥1,000 per person (English tour)
Brewery tours can be booked at the following address. Please allow a week in advance.
Make sure to include the following information and be aware that there are certain times when tours are unavailable.
4. Number of people
9:00 – 16:00
Saturday & Sunday
English Tour: ¥1,000 per person