【Original wooden sake cellars in1910】
An address from Masaya Kawaishi, CEO of Nadagiku
In 1910, Mikisaku Kawaishi started sake brewery when he became independent from Kawaishi Alcohol limited, his head family at Tegara, Himeji-city.
We commemorated 100th anniversary of its inception in 2010.
The name of the company, Nadagiku came from the combination of “Nada”in “Harima-Nada”, the name of the sea Himeji faces, and “Kiku”, Japan’s national flower.
In 1950’s to ‘60s, Kousaku Kawaishi, the second owner, increased the production and completed “Kougura” which was made with reinforced concrete. The building was unique because in those days most of sake breweries were made of wood. That made us possible to make sake for three seasons, spring, autumn and winter. Thus the business expanded.
Meanwhile in 1964, we opened a restaurant “Shusentei Nadagiku” directly managed by Nadagiku at the underground shopping arcade in Himeji station, and in 1984 opened “Kushiage Club Kura” in the city of Himeji. Since the inception of those restaurants, we have developed our business based on the concept of “harmony between sake and food culture”.
【Restaurant inside wooden cella】
In 1990s, I decided to open our old wooden sake cellars to the public and launched guided tours in the cellars and opened cellar restaurants by converting part of wooden cellars.
In 1993, Himeji Castle was designated as World Heritage Site and the number of tourists increased. In addition to that, the original wooden cellars with good old atmosphere and quality food we provide in the restaurants attracted many visitors to us.
In 2013, 100,000 people came to our cellar and restaurants.
As for sake production, we shifted from “mass production” to “small lot production” and started brewing the small amount of 500kg.
In 2001, my third daughter entered Nadagiku after graduating Tokyo University of Agiculture. She majored in sake brewery.
She trained under Mr. Shohei Kamata, the chief brewer of sake in Nanbu region in Iwate for three years.
Since 2004, she became the chief brewer of Nadagiku and in 2009, she passed the first grade test of sake brewer certified by Health Minister.
In 2013, she passed the test of the chief brewer held by the Association of Nanbu Chief Brewers. She is one of the handful of woman brewers in Japan.
In 2013, sake she made won the excellent award in the category of quality sake brewed from thoroughly polished rice.
The rice used for sake brewery is very carefully chosen from “Yamadanishiki”, “Hyogo Yumenishiki” that are made in Hyogo prefecture.
We make the most of the local rice exclusively used for sake, such as “Hyogo Yumenishiki” which is provided by a particular farmer in Ichikawa-cho in Kanzaki.
We follow the traditional handmade technique of sake making and young employees are involved in brewing under the supervision of the chief brewer.
With regard to the storage and aging of sake, we have a strict quality control system bottle by bottle.
With the good local rice best for sake making and strict quality control, we can provide fresh sake at its best state.
We would like you to visit Nadagiku cellars to try the rich- flavored quality sake and enjoy the harmony between sake and good food with hospitality.
We are looking forward to seeing you at our cellars.