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Brewed as a team belonging to the Nanbu Toji Guild, they’ve carefully fermented the mash at low-temperatures in small batches using pure yeast strains, pristine local water and Yamadanishiki rice. The resulting sake has an aroma of white flowers and a hint of licorice. The subtle sweetness from the rice, supple and satisfying texture, and a dash of acidity balances playfully on your palate leaving you wanting more.
Miyanoyuki is made in
Located in the northern part of Mie prefecture, Miyazaki Honten benefits from the pure underground water from the nearby Suzuka Mountain Range. They’ve taken over 30 or so breweries that existed in the area and have grown to over 200,000 sq ft in size. Their traditional black walled buildings from pre-war times are filled with the sweet aroma of the fermentation mash for both their sake brand Miyanoyuki, and distilled shochu brand called Kinmiya. They value and protect tradition, but also have assertively incorporated necessary initiatives such as sustainable practices and waste water management.
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