The period when ”sake” beganIt is said that the ”sake” brewing skills were introduced to Japan from China around the middle of Yayoi period. Later on, the techniques developed into a style, recorded in writings of the Heian period. However, the ”sake” of that time was not strictly the Japanese ”sake” as we know it today. The ”sake” was not made using white rice. It was made mainly with unpolished brown rice, and only partially with white rice. |
Where craftsmen gatherThe ”sake” brewery that inherits the legendary ”Nanbu shohaku sake” is S. Imanishi Co., Ltd. The leading feature of their ”Harushika” label is that they are made with strictly chosen white rice, which is highly polished and has a mellow taste. Its florid fragrance and fresh sharp taste is popular abroad, and is exported to dozens of countries including the U.S., the U.K., and other European countries. |
ACCESS
- S. Imanishi Co., Ltd.
- 24-1 Fukuchiincho Nara-shi Nara
- URL http://www.harushika.com/