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Watanabe Shuzo

Gifu Prefecture , Honshu

Brewery Story

Watanabe Shuzoten is a historic sake brewery located in Hida Furukawa in Gifu Prefecture, Japan. Founded in 1870, the brewery has been family run for generations and continues a long tradition of regional sake brewing.

The brewery sits in the Hida basin, an area known for cold winters and exceptionally pure mountain water. These conditions create an ideal environment for slow, careful fermentation.

There are now more than 1,500 sakagura (sake breweries) around the world, and Watanabe Shuzoten remains among the most highly regarded. The brewery achieved the No. 1 ranking in 2021 and has maintained a five-star rating for the past four years. Only the top ten breweries receive this rating.

The brewery’s best known brand, Hourai, refers to a mythical land of abundance and longevity. It reflects the brewery’s ambition to create generous, satisfying sake.

Brewing Philosophy and Production

Watanabe Shuzoten focuses on brewing sake that is expressive and approachable, combining traditional techniques with careful quality control.

The brewery uses high quality sake rice such as Yamada Nishiki, selected for different brewing styles. Rice polishing, washing, steaming, and fermentation are carried out with close attention to detail.

Brewing takes place during the cold winter months, allowing fermentation to progress slowly. Pure mountain water from the Hida region contributes to the clarity and balance of the finished sake.

Brewers monitor fermentation closely, adjusting conditions through both technical analysis and sensory judgement.

Style and Signature Expressions

Watanabe Shuzoten produces a wide range of sake styles under the Hourai name, from everyday drinking sake to refined daiginjo expressions.

The sake is known for generous aromas, balanced sweetness, and a smooth, rounded texture. Fruit driven notes and a clean finish are typical of the brewery’s style.

The brewery is also known for its Arigato Tank. Visitors are invited to write positive messages directly onto the fermentation tank, reflecting the belief that good words and good energy help create great sake. (Photo above).

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