About the brewery: Nadagiku Shuzo has been established since 1910 in the city of Himeji, Hyogo Prefecture. A locality made famous by its white egret-like castle but also, in the world of sake, by the exceptional quality of rice produced here. Descendant of the "Kawaishi Alcohol Limited", the Kawashi family aims to be a sake brewer, restaurant and center of interest for anyone wishing to learn more about sake. More than 100,000 visitors are welcomed there each year! Production is handled by Misa Kawaishi, the youngest of three daughters of the current owner's, and one of only few women in Japan to belong to the Nambu Toji. She is assisted by three kurabito. Nadagiku Shuzo has switched in few decades from mass production to a very small unit of only 200 goku (36,000 liters per year). Sakes are made only with local Hyogo rice, and the average semaïbuai is 59%, almost an exclusive focus on the Ginjo category.

Detailled tasting notes: produced from Hyogo Yumeshishiki, it comes from a slow fermentation and low temperature, followed by a bottling that occurs just after filtration, and a negative temperature conservation. A sake with a fruity and straight character, an elegant sweetness, a beautiful depth and a lot of freshness! Tasting tips: serve cool or at room temperature. In pure tasting or on a simple and refined cuisine.