兵庫県姫路の酒蔵・灘菊酒蔵株式会社

Sake brewery of Himeji-shi, Hyogo.The 1910 establishment of a business.

灘菊酒蔵株式会社 Nadagiku Sake Brewery Co.Ltd.

NADAGIKU To make great sake, Nadagiku insists on:

1. Using locally grown sake rice with careful selection

Only the locally grown sake rice such as Yamadanishiki, Hyogo Yumenishiki are used for brewing and in particular Nadagiku works with contracted farmers in Kanzaki City Ishikawa Town for the supply of best quality Hyogo Yumenishiki. We support each other and stay truly Hyogo.
NADAGIKU Using locally grown sake rice with careful selection

2. Small batch production and carefully handcrafted.

Aiming for higher quality and greater taste, Nadagiku adopted the small batch brewing approach in 1994 that each batch is only limited to 500kg. Carefully handcrafted with extra attention paid to every single detail during the brewing process to ensure highest quality because we value it more than quantity. In Nadagiku, a traditional 30 layer horizontal sake pressing equipment is still being used to give our sake greater depth.
Wash rice image
Preparation image
Of 30-tiered horizontal wringers image
Wash rice Preparation 30-tiered lateral wringers

3. Thorough quality control in bottling and aging process

From pressing to bottling, sake is treated with the highest quality control standard. Ginjo and Junmai sake are both stored at low temperature of 1°C and 10°C respectively for stabilization that freshness can be preserved. Aging time varies between different sake from 3 to 18 months that bottling will then take place when the sake is judged to achieve its best condition for consumption.
Thorough quality control in bottling and aging process image

4. Truly local brewing team

Kawaishi Misa, the third daughter of the Kawaishi family (owner of the Nadagiku brewery) has been the toji (head brewer) since 2004. Misa was certified by Ministry of Health, Labour & Welfare as a “Skilled Sake Brewer” (Level 1) in 2009. She then passed various evaluation processes and became the third female sake brewer of the well-known Association of Nanbu Chief Sake Brewers one year later. Nadagiku is proud of its brewing team consists of 100% local members, in their 30s, with the spirit to take on challenges yet always stay passionate for continuous improvement of our sake.
Truly local brewing team image

Awards

Awarded a Grand Gold by the KAN SAKE AWARD 2016 - Premium Kanzake Category

Junmai

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Junmai image
Awarded a Bronze Medal by the IWC 2016 - Junmai Category

Tokubetsu Junmai

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Tokubetsu Junmai image
Award winner at the 96th Nanbu Toji Guild Sake Competition - Ginjo Category

”Daiginjo Mikinosuke

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Daiginjo Mikinosuke image
Award winner at the 95th Nanbu Toji Guild Sake Competition - Junmai Ginjo Category

”Junmai Daiginjo Kiku-no-shizuku

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Junmai Daiginjo Kiku-no-shizuku image
- Junmai Category

”Junmai Nadagiku `Junmaishu’

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Junmai Nadagiku `Junmaishu’image

Nanbu Toji Guild Sake Competition・・・It is an conpetition held in Hanamaki, Iwate Prefecture where is the southern master brewer’s hometown, as traditional as each conpetition such as the National Sake conpetition. Many Sake from whole Japan is exhibited divided into the department of “Ginjo Sake department,” “Junmai Ginjo Sake department,” “Junmai Sake department”.

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