- The only sake selected as deity’s beverage
by ‘Ise - Jingu Shrine(伊勢神宮)’
HAKU-TAKA
(白鷹 ‘White-Hawk’)
Sake has played a central role in Japanese life and culture for the past 2,000 years, and the knowledge and techniques involved in sake brewing have spread to every corner of the nation. In fact, sake is such an integral part of the Japanese diet that having some knowledge of it can add to one’s understanding of Japanese history, culture, and society, as well as of the social environment in Japan today.
Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast. The quality of water used in brewing sake is also important. Brewers take advantage of the various kinds of natural water available in Japan to make excellent sake. There are many different varieties of sake, and it can be enjoyed either warm or chilled, depending on the season.
HAKU-TAKA Co. is brewing fine sake with nature’s best water ‘Miyamizu’ and traditional method ‘Kimoto-tukuri’ in Nada-district/Hyogo. The name of HAKU-TAKA comes from the white hawk, the sacred bird that appears only once in a millenium. And also, HAKU-TAKA is famous for the only sake selected as deity’s beverage by ‘Ise - Jingu Shrine’, the most sacred shrine in Japan with great spiritual and historical significance.