Hirase produces junmai and ginjo grade sake using Hida Homare rice and snowmelt water from the Japanese Alps. The brewery offers both standard varieties and seasonal limited releases, all brewed using traditional cold fermentation methods.
Visitors can view the Edo-period brewery building including its original cedar beams and earthen walls. Staff are available to answer questions about the brewing process, though formal guided tours may not be regularly scheduled.
Yes, both entry and sake tastings are free of charge. Visitors can sample multiple varieties while staff explain the characteristics of different sake grades.
Yes, multiple historic sake breweries operate within the Sanmachi Suji preserved district. All can be identified by the sugidama cedar spheres hanging above their entrances, and the area is walkable for visiting several breweries in one trip.
