Sho Une (720 ml)

Founded in 1743 by Jihei Kano, Hakutsuru built its reputation on a single geological advantage: miyamizu, the mineral-rich hard spring water drawn from the Rokko Mountain aquifer, high in potassium, phosphorus, and calcium, and critically low in iron. That mineral load accelerates yeast activity during fermentation, pushing the moromi toward the clean, dry, assertively structured profile Nada brewers call otoko-zake — a character that softer-water regions like Fushimi or Hiroshima cannot replicate. The brewery sits at the base of Mount Rokko in East Nada Ward, Kobe, where the seasonal cold wind Rokko oroshi descends toward the Seto Inland Sea, providing natural ambient cooling that slows fermentation over approximately 20–25 days for aromatic development. Rice is sourced from Hyogo Prefecture's mountain foothills — Yamada Nishiki for premium grades — and koji cultivation is managed in a humidity- and temperature-controlled muro using proprietary in-house yeast strains developed through Hakutsuru's own research program. The special feature here is institutional scale married to genuine terroir specificity: Hakutsuru is the world's largest sake producer, yet the Nada-Gogo GI miyamizu character remains unmistakably present — a dry, umami-driven minerality no blending decision can manufacture. As a non-vintage expression, Sho Une is built for consistency and immediate drinking.