日本の魂に触れる旅 富山県「皇国晴酒造」 日本酒づくりに懸ける職人たちの物語 The Story of Japanese Craftsmen Dedicated to Sake Making 1/5
A Journey to Touch the Soul of Japan In the spring of 2024, we visited Mikunihare Sake Brewery
(Mikunihare Shuzo) in Kurobe City, Toyama Prefecture. Despite the chilly drizzle and occasional flurries,
the venerable sake brewery stood tall and dignified, its beauty enhanced by its resilience against the elements.
The brewery has been in operation for over a century. Centered around the locally popular brand ‘Phantom Waterfall’, recent initiatives such as plum wine and sparkling sake have received high acclaim. In the depths of the historic brewing tanks, now unused, preparations for autumn sake continue even today. Ito Corporation Ltd CEO
Masayuki Ito Mikuni Hare Brewery CEO
Shingo Iwase From President Iwase, I learned much about his passion for sake brewing, his stance on innovating despite being a traditional brewer, and his trust in the craftsmen, staff, and team with whom he creates sake. Mikuni Hare Brewery The Master Blender
Yukari Iwase In Toyama Prefecture and indeed across Japan, female master brewers are rare. Working hand-in-hand with the president, their harmonious marriage and his cheerful nature contribute to a bright and vibrant working atmosphere for everyone. Sake is made from rice, water, air, and koji mold. In this sense, this location is truly ideal for sake production. Rice is washed and prepared using well water that springs on the Iwase family property, which chills the hands in an instant, even in early spring. From washing the rice to soaking it, every second is measured to ensure optimal temperature and moisture levels for the next day’s brewing—a legacy of wisdom for crafting delicious sake passed down through generations. On the Iwase family property, there are two types of well water: soft water from the Kurobe River alluvial fan and hard water from deep-sea water near Toyama Bay, a few hundred meters away. The Iwase family’s well water has been selected as one of Japan’s renowned waters, known as ‘Iwase’s Clear Water’. The exploration of the sake brewery has just begun. Next time, we dive into the experience of sake making. Stay tuned for Part 2!
富山県高岡市で酒の販売をしている伊藤正幸と申します。私の住む富山県は水と空気がとてもきれいで、美味しいお米がたくさん採れます。だから、お酒もめちゃくちゃ美味しいです。
今回、私は、立山黒部アルペンルートで有名な立山の麓、黒部川が雄大に流れる黒部市は生地（いくじ）にある老舗の酒蔵「皇国晴酒造（みくにはれしゅぞう）」さんを訪問し、岩瀬新吾社長の取り計らいで、なんと酒造りのお手伝い（邪魔しただけかも）もさせて頂きました。
酒を売るもの（飲むもの笑）として、この上ない貴重な体験となりました。普段から飲んでいるお酒が、こんなにもたくさんのそして繊細な工程の積み重ねで作られているのだと感動しました。
酒蔵において、女性の杜氏（とうじ）はとても珍しいのですが、皇国晴酒造さんでは、岩瀬社長の奥様である由香里さんが務められています。由香里さんの手による「幻の瀧」のフルーティで華やかな香りと深い味わいは、飲む者を虜にする絶品です。ぜひ一度お試しください。
当店では、皇国晴酒造の各種銘柄を取り揃えております。
※動画内において、各作業工程が素手で行われていますが、素手による感覚で米の温度や感触、水気を見ているためです。その工程間では徹底的な手指消毒が行われています。冬に0度近い消毒液に30秒間腕まで浸し、井戸水の冷水で洗い流すということを2回繰り返すのですが、何度も悲鳴を上げそうになりました。
Hello from Masayuki Ito, selling spirits in the pristine Takaoka City of Toyama Prefecture. Our region is renowned for its crystal-clear waters and fresh air, perfect for cultivating delicious rice, and, consequently, producing exceptionally tasty sake.
In this video, I take you on a tour to the historic Mikuni Hare Shuzo Brewery, located in Ikuchi of Kurobe City—nestled at the base of the majestic Tateyama Kurobe Alpine Route. With the help of Shingo Iwase, the president, I even got a chance to assist (or perhaps hinder) the sake-making process!
As a seller (and consumer—haha) of sake, this was an invaluable experience. It was truly moving to see firsthand the complex and delicate steps involved in crafting the beverages I enjoy regularly.
Interestingly, it’s rare to find a female Toji (master brewer) in the world of sake brewing, but at Mikuni Hare Shuzo, the president’s wife, Yukari Iwase, holds this prestigious title. Her creation, “Maboroshi no Taki ( Fall of Illusion )” enchants with its fruity aroma and rich flavors that captivate any drinker. I highly recommend giving it a try.
Our store carries a variety of labels from Mikuni Hare Shuzo.
*Note: The video shows some processes being done barehanded. This is to feel the rice’s temperature and texture. Rest assured, thorough hand sanitation is conducted between steps, including a rigorous routine of dipping arms in near-freezing disinfectant for 30 seconds followed by rinsing with cold well water—a process so intense it nearly made me scream.