Sake Brands
in Hyogo

Nada-Gogo in Hyogo Prefecture, located along about 12km of coast from Imazu in Nishinomiya City to Shinzaike in Nada Ward, Kobe City, is a leading sake region accounting for 30% of the sake market share. Along with Fushimi in Kyoto and Niigata, it is known as one of Japan's Three Great Sake Regions. The pinnacle of sake rice, 'Yamada Nishiki,' was born in 1923 at the Hyogo Prefectural Agricultural Experiment Station from 'Yamada Ho' (mother) and 'Tankan Watari Bune' (father). It features large grains and a large central starch component called 'shinpaku.' Currently, about 80% is still produced within the prefecture. 'Miyamizu,' discovered by Tazaemon Yamamura of Sakuramasamune in the late Edo period, is hard water rich in minerals like phosphorus, calcium, and potassium. These minerals serve as nutrients for koji mold and yeast, promoting enzyme action, making it prized as optimal water for brewing. Using Miyamizu creates sake with sharpness and a cleaner taste, producing the somewhat acidic, dry flavor characteristic of Nada sake, known as 'Otoko-zake' (Male Sake).