Hakutaka Ginjo Yamadanishiki uses the legendary Yamadanishiki sake rice sourced from Yokawa in Hyogo, a growing area with which Hakutaka has maintained a direct relationship for over a century. The Nada brewery, founded in 1862, employs the kimoto method and Miyamizu spring water to produce sake with depth and structure unusual for the ginjo category. The Yamadanishiki variety contributes a rich, full character with well-defined acidity that complements the kimoto's natural lactic complexity.
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