Due to the grace of the Rokko Mountains, there are many tourists who visit in search of traditional Japanese sake produced by beautiful Miyuizu (beautiful water quality suitable for sake brewing).

Nada Gogo is an area where brewery stores gather from Kobe to neighboring Nishinomiya.
This "five" is a generic term that it is divided into five areas according to the division of Imazu Township, Nishinomiya Township, Uozaki Township, Mikage Township, and Saigo.

In each township, there is also a famous brewing manufacturer and a small sake brewery that can only be found locally.

• Sawanotsuru Museum
• Kobe Shusinkan
• Hakutsuru Sake Brewwery Museum
• Kikumasamune Sake Brewery Museum
• Sakuramasamune Memorial Hall“Sakuraen”
• Hamafuku Ginjou Koubou
• Hakushika Memorial Brewry Museum
• Hakutaka Rokusuien

Speaking of Nada's sake, it is "Miya", but I discovered this famous water in the late Edo period, Yamadera Oimon (Yamamura Zaemon). Taeiwaemon who was making sake at Nishinomiya and Uonzaki (now Kobe city Higashinada Ward), one day, noticed that the taste of sake made at Nishinomiya is different from the taste of sake made at Uozaki, and after various tests, the cause I found out that it is in water used for sake brewing.This was the birth of "Miyu Mizu", after that, Nada's sake brewer competed to use "Miyamizu", selling well water to a sake brewery not having a Miyamizu well As far as the unique business called "Mizuya" was.

There was a good port to bring rice wrought in the season of cold wind blowing Rokko grated fast as early as Edo, that high-quality mineral water from the Rokko Mountain System got close and Tamba Musashi with high skill got the season of cold wind blowing Rokko grated down , And it is said that it became a major production area of ​​sake with favorable conditions such as Sake.

Even those who do not like alcohol so much, there are many people who already know "Nada no sake". In the Nada area halfway between Kobe and Osaka, its name expanded nationwide as a producing place of sake since the middle of the Edo period. There are three drinking spots such as "Uozaki Township", "Mikage Township" and "Saigo" meaning the village of sake, ranging from the Uezaki station of the Hanshin Train running along the seaside of Kobe to the Oishi station, and "Nishinomiya Togo "" Imazu Township "together, is called" Nada Goto ".

As a limited-time event, only the weekends and holidays until November 24, 2013, a bus over the Nada's sake brewery (100 yen per day, 1 day ticket 200 yen) is operated but it is about 10 minutes on foot from the station There are sake stores in the place, so please visit on a sunny day.There are many places where you can visit the process of drinking making free of charge, and you can taste (in principle one person each) and you can also purchase limited rare sake, so it's fun.

Therefore, my recommendation is a course which leaves at Hanshin Train · Uonzaki Station where half of Nada's sake brewery is concentrating, enjoying sake brewery tour. Following the beautiful babbling of the Sumiyoshi River, the promenade continues and we see many people enjoying walking around the sake brewery.

Among the many sake brewery, in particular recommendation is "Hakuru citrus brewery museum" and "Chrysanthemum Masami brewery memorial hall". Although it is sometimes my favorite stock, these two are about 10 minutes on foot from the station, the size of the sake brewery is magnificent, it has spectacular, there are plenty of souvenirs and tasting like a free drink Because there are many cups containing sake, it is a recommended reason that you can take it in your hands without having to worry much about the shop people.

The photograph is an exhibit in the Hakuru citrus brewery museum, which reproduces a scene where craftsmen are taking out steamed rice, which is a raw material of sake, from a cauldron called "Koshi".Amidst the steam that makes it to stand up, the vibrant work from the early morning is being done. The doll is very real and it seems to start moving at any moment. To make sake is really a big deal, is not it?