Traditional Events
"Hideyoshi" has accumulated deep history since its founding in Genroku 2 (1689).
The "traditional events" inherited along with sake brewing for over 300 years at our brewery
are alive with the culture shared with the region and the spirit of master brewers passed down through generations.
This page introduces the seasonal events that have been carefully preserved at our brewery.
December Mochitsuki
As New Year's Eve approaches, we pound mochi for the holidays, making sure to avoid days ending in the number "9." We usually choose the 26th or 27th. This is because, during the New Year, we offer shinsen (sacred food offerings) to many deities who protect our sake brewery, including Amaterasu Omikami.
There are over 30 locations where we place these offerings. In years with heavy snowfall, when we cannot reach the shrine of the Water Deity (Suijin-sama) in the garden, we offer the gifts at the nearest possible spot inside the house.
Two or three days after the mochi is pounded, we cut it into squares. Our greatest New Year's treat is "Yaki-mochi" (toasted rice cakes). We enjoy them in ozoni (savory soup), oshiruko (sweet red bean soup), or wrapped in nori seaweed with sweetened soy sauce.
The man who always pounds our mochi is Akihira-san, our "Kashira" (head of the brewery workers). He is so skilled at it that he is known throughout the company as a true "Mochi-tsuki Master."
January Wakamizu-kumi
The water drawn in the early, dark hours of New Year’s Day morning is called Wakami (Young Water). In our brewery, the head of the family carries out this duty. Facing the auspicious direction (Eho) of the year’s deity, he solemnly draws the first water.
As he draws the water, he recites traditional chants passed down through generations:
“In the new dawn, the new dawn, the first man of the year comes to welcome the young water of the valley.”
“Draw fortune, draw gold, draw treasures.”
These words, chanted in the silence before dawn, bring a mysterious sense of peace to the sacred ritual. We pray for the safety of our families, the prosperity of our business, the success of brewing delicious sake, and a peaceful year ahead. This "Young Water" is poured into the large and small brewing cauldrons, and also into the dashi pot for the Zoni (New Year soup) enjoyed on New Year's morning.
In years of particularly heavy snowfall, when reaching the brewery’s Nomikawa (spring) in the garden is a struggle, the traditional formal attire (Montsuki Hakama) has been swapped for ski wear! Our year of tradition begins with this sacred ceremony.