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.
Price information is only available in Japan.
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