Watanabe Hōrai Funachokutsume Muroka Namagenshu

Watanabe Hōrai Funachokutsume Muroka Namagenshu (蓬莱 槽場直詰め 無濾過生原酒) is made of Hidahomare grown in Gifu and milled to 55%. Hōrai calls it its "miracle muroka namagenshu" and claims that only 0.1% of the brewery's visitors get to see it. At Watanabe Shuzoten, the tōji listens to the sake at the brewery's funaba (tank) in the middle of the daikanzukuri (cold pressing) process and extracts the most delicious Junmai Ginjō from the middle portion. The sake is then directly bottled from the tank's faucet so that it does not come into contact with the air. It is a fresh, undiluted sake with a rich taste unique to nakagumi (中汲み), boasting carbonisation that can only be achieved by direct pumping. This is a product released in February.

The town of Furukawa in Hida, where the Hōrai Brewery is located, lies 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.