The Tatsuuma family has produced refined sake since 1662 in Nishinomiya-go in Nada district, the largest sake producing region in Japan. Sake named "Hakusika" has been raised with favor of the people in Japan over 340 years, and since its appearance at the Paris Exposition of 1889 it has also become popular throughout the world, now in more than 20 countries and regions.
Hakushika sake has been brewed in the midst of bounteous natural surroundings. We are brewing sake with carefully selected rice and "Miyamizu," natural water from the Rokko Mountains.
- Nada-gogo is the major sake producing region situated in the southeast of Hyogo Prefecture, Japan. It consists of five areas in Nada district: Nishi-go, Mikage-go, Uozaki-go, Nshinomiya-go and Imazu-go. Brewers in this region have made progress of their skills while using its geographical advantages, so that the name of Nada or Nada Sake has been famous for its high quality sake since the 18th century, the Edo period. Up to now Nada-gogo keeps the position of having the largest sake production in Japan through the ages.
- Miyamizu flows underground from the Rokko Mountains in Nishinomiya. It is ideal natural water for brewing tasty sake discovered in the 19th century. Miyamizu, known as one of the best 100 waters of Japan, contains a lot of proper minerals for brewing sake such as phosphorus and potassium yet less iron that adversely affects sake. Sake brewed with Miyamizu is characterized by a dry and full-bodied robust taste.
