 It was one of the sake production areas called Nada-Gogō.The fine taste of the Nada sake comes from 'Miyamizu' mineral-rich water, which was discovered during the Tenpō era (1830–1844) by Tazaemon Yamamura from the Uozaki-go district.Miyamizu is hard water high in calcium and potassium but low in iron, making it ideal for making rich, full-flavored sake.