灘泉

Nadaizumi is produced in Hyogo's Nada region, the historic heartland of Japanese sake, using hard Miyamizu water and Harima-grown rice in the classic Nada tradition. The brewery has preserved its original wooden kura structure, a rarity among Nada producers after the 1995 earthquake, and continues seasonal cold-weather brewing in the traditional manner. Nada sakes are known for their firm, bold structure and excellent aging potential.