Hōrai Kinshō Jushōshu Tensai Tōji no Nyūkon Sake

Hōrai Kinshō Jushōshu Tensai Tōji no Nyūkon Sake (金賞受賞酒 天才杜氏の入魂酒) translates to "Horai Gold Award Winning Sake: Genius Chief Brewer's Spirit Sake". It is limited to 4,000 bottles and won the Gold Award in the Fine Sake Award Japan 2023. It is a golden blend of precious aged sake and the masterpiece of the tōji, who has won the Nanbu Tōji Award for twelve consecutive years, and the genius brewer Kitaba, the prodigy of the brewing world. It is an exquisite sake with its full-bodied and aromatic taste.

The town of Furukawa in Hida, where the Hōrai Brewery is located, is situated in the Furukawa Basin in the northernmost part of Gifu Prefecture, surrounded by the Northern Alps and the Hida Mountains, which are over 3,000 metres in altitude. "The townscape of Hida Furukawa has a splendid, graceful and ancient character. The town is not a tourist destination so that you can feel its unspoilt appearance, expression and even personality," said author Shiba Ryōtarō (司馬 遼太郎, 1923-1996) in his book 'Kaidō wo Yuku. Ichino-cho, with its rows of old merchant houses with protruding wooden latticework, has a calm atmosphere, and the Setogawa riverbank, with its rows of storehouses with white and black hip walls, still exudes a tranquil atmosphere.

In 1732, Watanabe Kyuemon (渡邉久右衛門) established a business under the name 'Aragiya' (荒城屋), while Kyuemon II started a money-changing business and also produced raw silk to sell to Kyōto. In 1870, the fifth generation of Watanabe started brewing sake, which became very popular. It is written that while singing Noh songs at a feast to enjoy sake, he got intoxicated by the indescribable droplets of gems. During the Meiji, Taisho, and Showa eras, he visited famous breweries nationwide and strived to learn sake brewing techniques. Wakayama Bokusui (若山牧水, 1885-1928) and other writers and artists visiting Hida loved it, and Hōrai gradually became known to sake connoisseurs. It has been highly praised as a representative sake of Hida, rooted in the local climate, and has been loved by locals for a long time as a part of the joy of life with seasonal ingredients.