Hata Shuzo is located in an area that was once part of the inland Lake Biwa. The Yokaichi region of Shiga is known for its favorable soil conditions, which give rice production and spring water an exciting character. Hata shuzos sake is embraced by craftsmanship. They grow their rice in their own fields and primarily use two older, more demanding brewing methods, Kimoto and Yamahai. Their brand, Daijiro, is among the Shiga region's essential sake brands, fully expressing the region's unique qualities and passion for sake brewing. It is sake with body, strength and soul, which is characteristic of Shiga sake. Daijiro sake has great potential when paired with food, where you can sense both uplifting freshness and the connection to rice.