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

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.

Rice to be used for the sake carefully around the Hyogo Prefecture rice produced, such as "Yamada Nishiki" "Hyogo Yumenishiki". in particular "Hyogo Yumenishiki" west Harima specialty was contract farming with farmers's Kanzaki District Ichikawa-cho, the local brewer's rice It is focused on use.

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.