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If you like sake, Fushimi
is a great place to visit. It starts with the beautiful sake
breweries that still stand today. Although most of the brewing has
moved into modern facilities, the seared cedar siding and sugidama
that hang in the doorways really get you in the mood for sake! Many
locals say they remember when the streets of Fushimi were enveloped
in sake smells coming from the breweries during the winter brewing
season. While the number of
breweries in Fushimi has decreased in recent years, it is still the second largest sake-producing
area in Japan behind the Nada area in Kobe. It is home to more than
20 sake breweries including the well-known Gekkeikan and Kizakura
brands as well as small, family-run breweries.
The two most important
ingredients in making good sake are water and rice. Fushimi is
famous for its underground spring water or "Fushimizu". In fact,
present-day Fushimi was actually called Fushimizu until the early
Meiji-period. The water of the area tends to be a soft water so it
leads to a delicate tasting sake which is perfect for complementing
the kaiseki style of food here in Kyoto. Click on
the links for everything you need to know about the fascinating
world of Japanese sake. |
