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.
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.
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.
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”.
