Hida Takayama Nombe Festival

To our Guests

To ensure the safety of all guests, the number of people who can enter the store at the same time may be limited. In that case, you will be kindly asked to wait outside the store.
The event schedule may be changed or canceled without prior notice.
Please refrain from bringing food, etc. when entering the brewery.
Please follow the instruction of our staff.

Rules
1. When entering the store, please make sure to disinfect your hands at the reception desk.
2. Present “Hida Takayama Goshuin-cho” booklet at the dedicated reception.
3. Collect the “Sakagura tokudai” stamp and get the cups for sake-tasting.
4. Present the tasting cups and you can receive the sake for tasting.
5. If you collect six stamps during sake-tasting, present your brochure with all the stamps to the staff in the sake brewery or Nakabashi Tourist Information Center, you will get a souvenir.

The “Hida Takayama Goshuin-cho” booklet is valid only during the time of the event (– June 21).
You don’t have to visit all the breweries in one day; but you must turn in the stamps to receive the gift by June 21.

Benefit
Tasting two types of sake at each participating brewery
an original can badge and an original eco bag
Hida Takayama Goshuin-cho Booklet: 3,000 yen (tax included)
(Limited to 2,200 sets)

Advance sales through EX Travel Reservation and convenience stores ended on Sunday, June 14. However, tickets are still available for purchase on-site.

Where to buy

Express Reservation / Smart EX Member Service “EX Travel Destination Reservation”
Advance Ticket … 2,600 yen (tax included)

“EX Travel Destination Reservation” is a service for Express Reservation and Smart EX members, allowing you to purchase tickets for tourist attractions and experience programs in advance.
Sale period: 4/1-6/14

* Ticket and sake pass exchange is available only at Nakabashi Tourist Information Center (1-2 Honmachi, Takayama City, Gifu Prefecture)
Exchange Period: 5/29-6/21

* To make a purchase, you must be registered as an “Express Reservation” member or enrolled in “Smart EX.” (“EX via LINE” members are not eligible.)

more
Advance sale price … 2,700 yen (tax included)
Sold in convenience store except Gife prefecture.
JTB leisure: 0267640
Sale: Lawson, Ministop, 7-eleven, FamilyMart
Sale period: 5/22-6/14

* If the sales exceeds the number of limited sets, sales at convenience stores will end.

* The redemption period of advance sales tickets and “Hida Takayama Goshuin-cho” booklet is until 21 June, 2026 (Sun).
General purchase … 3,000 yen (tax included)
Niki Sake Brewery ・ Hirase Sake Brewery ・ Oita Sake Brewery ・ Funasaka Sake Brewery ・ Harada Sake Brewery ・ Hirata Sake Brewery ・ Nohi Bus Reservation Center ・ Nakabashi Tourist Information Center
Note: For the holders of advance tickets sold in convenient store, please redeem the NOMBE sake brewery hopping set at any general purchase tickets office listed above.

* If the sales exceeds the number of limited sets, sales at the counter will end.

About the “Hida Takayama Goshuin-cho” booklet

The booklet ends on Sunday June 21 2026.
Hours for tasting: 10:00–16:00 Irregular breaks
If you lose the booklet or forget to bring it to Takayama, you will need to purchase a new one.
You cannot receive a stamp for the cost of purchasing the “Hida Takayama Goshuin-cho” booklet.

* One booklet allows one person to receive the stamps and a gift.
* You must turn in the stamps by June 21.
* You can only receive stamps during the tasting hours at each brewery.
* In case of temporary closure of one of the breweries, you will be able to have sake tasting and to get the stamps at Nakabashi tourist information center.
* The sake-making factory of sake breweries are not open to the public.

Special Event
Collect all the “Sakagura Tokudai Stamps”
(large stamps from sake breweries)
while you enjoy sake tasting and receive a gift!

Each “Hida Takayama Goshuin-cho” booklet gives its holder a special opportunity to taste two types of sake at each brewery.
So bring your booklet along when you visit the breweries!

Hida
– Holy Land of Japanese Sake

Takayama City is located almost directly in the center of the Japanese Islands.
Surrounded by mountains with altitudes of over 3,000 meters (9,800 feet)
including those in the Hida Mountain Range, it has four distinctive seasons.
There is a large temperature gap between daytime and nighttime.
It is extremely cold in the winter with heavy snowfalls,
and we can see mountains covered with lush greenery in the spring.
Rich natural resources and well-balanced climate conditions are essential for sake making.
Clean and clear water comes from the Hida Mountain Range.
Takayama is famous for the production of a type of rice called “Hidahomare,”
one of the best rice brands for sake making. With climate, water and rice,
Takayama has all three necessary requirements for sake making.

Local sakes are developed together with traditions and culture,
such as the two Takayama Festivals in the spring and fall. The sakes have a smooth taste with a deep flavor.
With love, the breweries have been producing unique and original flavored sakes only available in Takayama.

Types of Sake

Ginjō-shu

Sakes made using the “ginjō” method in which rice is polished and carefully brewed at a low temperature. The best feature of these sakes is their delicate and fruity fragrance called “ginjō-kō.” Sakes with high “ginjō-kō” will lose their fragrance if heated, so these will not usually be consumed hot.

Junmai-shu

Junmai-shu is made from regular rice and malted rice. These sakes have a rich umami. They have a strong flavor and can be consumed various ways: hot, cold, on-the-rocks or diluted with hot water.

Honjōzō-shu

There are various kinds of honjōzō sake. A small amount of alcohol is added before squeezing “moromi” lees in order to adjust the flavor. These light body sakes are best consumed hot.

Namashu / Namazake

Sake is normally heated twice for pasteurization (hiire) before shipment, but sakes without hiire are called Namashu or Namazake. Due to the absence of heat processing, these sakes have a fresh taste. They are best consumed chilled.

Genshu

No water is added after moromi lees are squeezed. This gives the genshu a high alcohol content and makes them very rich. These sakes are delicious diluted with hot or cold water.

Koshu

Sakes made last year or earlier are called “koshu.” These sakes have a “jukusei-kō” (mature fragrance) and a smooth taste.

Shinshu

Sakes made during the current year are called “shinshu.” You can enjoy their fresh taste and aroma.

Nigorizake

These sakes are cloudy and bottled after “moromi” lees are removed using a coarse cloth.