|Banshu has a long tradition of superb sake manufacturing.|
|Banshu is the cradle of sake manufacturing.|
There are various stories about the origin of sake. However, "Harimafudoki", the first written record of sake in Japan, describes the current method of sake manufacturing called "multiple parallel fermentation" by which sugars are produced by the koji(steamed rice cultivated with a mold called kojikin) and then fermented by the yeast in the same tank at the same time. In this sense, Harima is the home of sake. In fact, the Banshu area enjoyed as great prosperity for its sake manufacturing as other chief producing districts like Setsu, Ikeda, and Itami by the beginning of the 16th century. Today's sophisticated sake brewage traces back to the manufacture of sake in Banshu.
Banshu produces a cornucopia of Japan's No.1 sake rice, "Yamada-nishiki".
In 1923 "Yamada-nishiki", the hybrid from "Tankanwataribune" and "Yamadaho" was created. None can match this rice for sake brewing in size, color, softness, and protein content. As the king of sake rice, Yamada-nishiki has been in great demand from sake brewers across Japan and is essential for the manufacture of first-class sake such as Daiginjyoshu or Ginjyoshu. The Banshu region is blessed not only with excellent water and rice but also with a long tradition of excellent sake manufacturing.
Banshu is blessed with excellent water that makes Japan's best sake and sake rice.
As shown by the saying, "Excellent sake is available where excellent water is available and vice versa.", high-quality water is the key ingredient of ambrosial sake. The Banshu region is blessed with excellent water that makes the superb taste of first-class sake as well as Japan's No.1 sake rice, "Yamada-nishiki".