Gokujouhakutaka

Gokujouhakutaka is the premium junmai daiginjo expression from Hakutaka in Nada, Hyogo, produced through the traditional kimoto-zukuri yeast starter method, a labor-intensive technique originating in Nada during the Edo period. The brewery, founded in 1862, uses only Yamadanishiki rice from Yokawa and the celebrated Miyamizu spring water, a combination that has defined Nada's reputation as Japan's foremost sake region. The gokujo (superlative) designation reflects the highest level of care applied throughout production.