Nada Gogo
灘五郷
Nada Gogo is a GI for sake from the Nada Gogo district, which stretches from eastern Kobe to Nishinomiya in Hyogo Prefecture. It is brewed with local water such as miyamizu and produced and bottled within the area. The sake is known for well-balanced flavors, a crisp finish, and "aki-agari," improving as it matures into autumn.
- Production area
- Nada Ward and Higashinada Ward of Kobe City, Ashiya City, and Nishinomiya City, Hyogo Prefecture
- Type
- Sake
- Designated
- June 28, 2018
- Managing body
- 灘五郷酒造組合 (opens in a new tab)
- Producers
- About 26
Production standard in brief
Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.
Made with Japanese rice (grade 3 or higher) and water from within Nada Gogo (such as miyamizu), with added brewing alcohol limited to 25% of the rice weight. Production, storage and bottling take place within the area. There are also rules for using the "hiyaoroshi" label.
National Tax Agency production standard (opens in a new tab)
Brewery visits & events
Events run throughout the year, including the Nada Gogo SAKE Fair in June, the simultaneous release of "Nada no Kiippon" in early September, and the Nishinomiya Sakagura Renaissance and Food Fair in autumn. Some breweries have museums and other facilities open to visitors.
Where to buy
In Japan, drinking alcohol under the age of 20 is prohibited by law.
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FAQ
Nada Gogo is a GI for sake from the Nada Gogo district, which stretches from eastern Kobe to Nishinomiya in Hyogo Prefecture. It is brewed with local water such as miyamizu and produced and bottled within the area. The sake is known for well-balanced flavors, a crisp finish, and "aki-agari," improving as it matures into autumn.
Sake made in Nada Ward and Higashinada Ward of Kobe City, Ashiya City, and Nishinomiya City, Hyogo Prefecture to the production standard.
The National Tax Agency designated it as a liquor Geographical Indication on June 28, 2018.
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