Japan Sake Brewing Project

One of the great community projects of Happo is the planting, harvesting and brewing of the local sake – Hakuba Happo Kurobishi. The project started in 2017. Participants can also join with Hakuba locals to experience the entire process of Japanese sake making, beginning from the planting and harvesting of sake rice. The theme is「You make Happo sake」‼

Sankei Nishiki, a sake rice newly developed by Nagano Prefecture, is grown in the nearby rice fields in Nodaira, Hakuba Village.

Every year, during the rice planting and harvesting season, we hold a hands-on tour. After the work, we celebrate with a small barbecue and taste local sake! We also set up a footbath with Hakuba Happo Onsen spring water to rest those weary legs and enjoy the fine views from this great spot!

2023 New Sake "Hakuba Happo Kurobishi Origarami Unfiltered Nama Genshu

• Size: 720ml / 300ml
• Manufacturer: Hakubanishiki Sake Brewery Co.,Ltd.
• Classification: Junmai Ginjo Sake
• Alcohol content: 17%
• Rice used: 100% Sankei Nishiki from Hakuba Village, Nagano Prefecture

What is "Origarami"?
After the fermented mash (called “moromi”) is squeezed, the sake that first flows out contains many coarse particles of rice and yeast, making it cloudy and white. The “ori” floats in the sake after squeezing the mash. Origarami is characterized by a thin, dark color and a full-bodied flavor derived from the rice and yeast. In this case, the raw sake, which is produced without any heat treatment (called “hi-ire")also has a slight foaming sensation. This is what characterizes the full flavor of the rice and its freshness.

2023 「Hakuba Happo Kurobishi Junmai Ginjo Hiire 」

• Size: 720ml / 300ml
• Manufacturer: Hakubanishiki Sake Brewery Co.,Ltd.
• Classification: Junmai Ginjo Sake
• Alcohol content: 16%
• Rice used: 100% Sankei Nishiki from Hakuba Village, Nagano Prefecture

What is "Hi-ire"?
By heating and then bottling freshly made sake as soon as possible, the freshness can be preserved and the mellowness is brought out. This flavor of Hakuba Happo Kurobishi is produced in the spring. When you take a sip the taste is clear in your mouth, a gorgeous aroma swells and a clean rice flavor disappears quickly, ready for the next sip!

The Japanese Sake Brewing Project takes place at the terraced rice fields in Nodaira District and the fields in Happo District. Sake brewing and pressing is prepared and bottled by Usui Shoten, the brewery of Hakuba-Nishiki.

The name of the sake, Hakuba Happo Kurobishi, was chosen by a public vote and Hakuba Happo-one is one of the most popular slopes and viewpoint to enjoy when skiing or evening in the summer for hiking. Kurobishi has been loved by many people as in particular the greater area is known for backcountry skiing and mountaineering. The label has a moon on it. This sake has a story behind it: rice is planted on an auspicious day, brewed on a new moon, and pressed on a full moon. This is commonly known as "Tsukiyomi". This year, we will deliver it pressed at the new moon. May all those who drink Kurobishi be blessed and hold happiness in their hearts when thinking of the snowy landscape and mountains in Hakuba.