Takayama’s clear mountain water and high quality rice are the perfect combination for brewing sake, (nihon-shu in Japanese). The breweries on San-machi Suji can be easily identified by their traditional sugidama (balls of cedar leaves).
Although special tasting events are only available over the winter months, all breweries will willingly loan you an o-choko (the traditional small sake cup) to taste their wares for a few hundred yen.
Most high quality sake is served chilled, and not all sake is created equal. Even if you’re not a fan we recommend trying a few different styles (sweet = ama-kuchi, dry = kara-kuchi, and grades are from daiginjo down) – you might surprise yourself!