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.

Those are what we take care in making delicious Sake.

1. More than anything, safety first

Brewing Sake starts at early morning, and koji-making needs many meticulous work day and night. So brewers are required delicate feeling.
Preparation starts in autumn which the harvest of rice finished, and Brewing is charged from winter to spring. Once preparation starts, we can’t stop it in the middle of brewing during six months. And so brewers need physical strength and concentration. Therefore Safety and health management under the work are the most important. Master brewer is considered priority to the health and safety of the brewers, through adequate rest and frequently communication, and strive in the management of the entire brewing.
Toji introduction image
Toji introduction image

2. With local rice, the groundwater of our warehouse and local person

We brews with local rice, the groundwater of our warehouse and local person.
Those make original taste of Nadagiku’s Sake.

3.To enjoy sake brewery

We attach importance to ‘enjoy with our feeling’ while brewing which is complex and is requiring physical strength being biased by work.

Brewing is done with the help of natural forces, such as Aspergillus, yeast. Every year, the situation of fermentation changes by the result of the delicate difference of climate, or rice. It is an important work of our brewers to trim their working environment by feeling the movement of the koji mold, yeast us (determined by the sound of fermentation and their appearance). We are trying to enjoy brewing using full of our sense.
Toji introduction image
Misa Kawaishi image

Profile of Misa Kawaishi, Brewer Master Of Nadagiku

1978
Born as the third daughter of Masaya Kawaishi
1997
Graduated from Kenmei Women’s high school
2001
Graduated from Tokyo University of Agriculture majoring sake brewery
Entered Nadagiku Sake Brewery Co. Ltd.
Trained under Mr.Shohei Kamata, the chief sake brewer in Nanbu
region in Iwate
2004
Became the chief brewer at Nadagiku
2009
Passed the 1st grade test of sake brewer certified by Health Minister
2010
Passed the sake brewer test held by the Association of Nanbu Chief Sake Brewers. She was the third
woman sake brewer who passed the test in Japan and the first in Western part of Japan.
Won Hanada award*
*This award is given to acclaim women for their achievement and encourage their future activity in Hyogo.
2014
Sake she made won the excellent award in the category of quality sake brewed through polished rice at the
95th sake competition held under the auspices of Nanbu Sake Brewers.

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