Nihonsakari’s sake brewing
in “Nada,”
the top sake-brewing region in Japan
“Nada,”the top sake brewing region in Japan
The Nada region located in Hyogo Prefecture faces the inland Sea of Japan, including five sake-brewing villages of Imazu-go, Nishinomiya-go, Uozaki-go, Mikage-go and Nishi-go. This region has been well known for its original techniques of rice polishing and preparation for sake brewing, making use of the geographical features. In Nada, the best sake rice is produced, Tamba master brewers who work at its breweries have sophisticated techniques, and Miyamizu Water that is suitable for sake brewing wells up in Nishinomiya City. Sake brewing in Nada dates back to the Edo period in the 17th century. Located near the sea, sake brewed in Nada was shipped to Edo. It is said that the region supplied the Edo people with a large amount of sake, accounting for 80% of their demand. Many brewers are still operating their businesses here in Nada today.
“Yamada Nishiki,” good quality sake-brewing rice, which is produced in the Tamba region where Tamba master brewers originate.
“Yamada Nishiki” which is called the ‘king of sake rice,’ has a large grain size, and is known as best for sake brewing. Yamada Nishiki is grown on the northern foot of the Rokko Mountains in Hyogo Prefecture. The northeastern area of the Rokko Mountains has a large diurnal temperature range in summer, and its soil is rich in minerals. Also this area is designated as the ‘area graded special A’ for the cultivation of Yamada Nishiki. High quality sake of Nada is made from Yamada Nishiki cultivated in this area.。
“Miyamizu Water,” exceptional clean spring water from the Rokko Mountaions that is most suitable for sake brewing
“Miyamizu Water” is special spring water that wells up only in a limited area of Nishinomiya City. Subsoil water of the Rokko Mountains is accumulated in the ground and springs out in Nishinomiya. This water, which is essential to brew crisp sake of Nada, is rich in minerals such as phosphorus and potassium that accelerate fermentation, and contains little iron and manganese that color sake. Miyamizu Water has been preserved for a long time as ideal water for sake brewing.
Sake-brewing techniques inherited from Tamba master brewers
“Tamba Toji” has been well known as a master of sake brewing since the Edo period. They brew good quality sake called “Autumn Sky”* with distinctive features of sake of Nada by their sophisticated brewing techniques refereed to as Tamba style. Both inherited traditional skills from Tamba master brewers and developed new techniques, the breweries in Nada continue to make their nationwide reputation in sake brewing.
* “Autumn Sky” is sake brewed with hard water or chlorine-rich water, and fermented in a short period of time. It is also called “Men’s Sake.” Sake, which tastes dry and coarse when newly brewed, becomes to have a mellow taste and well-balanced flavor in autumn. That is to say, quality of sake is improved. (This change of sake taste is also referred to as “maturation in autumn.”)
