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The key to this sake is the use of prime well water and top quality rice. Miyao shuzo brewery utilizes well water from the Asahi mountain range, famed for its snowfall and fresh air that's been filtered by the expansive forest. When the water meets the Gohyakumangoku rice they forge a sake with a rounded, pure flavor. Pleasing to drink, like resting by a mountain stream.
Shimeharitsuru is made in
Miyao has been making industry leading top quality sake since 1819, according to primary sources from the time. In 1965, they were one of the first to start making “Junmai” sake. The secret to their success are as follows; their well water comes from the Asahi mountain range of Niigata and Yamagata, areas famous for snowfall and largely fluctuating temperatures. The air and water are also filtered by the voluminous forests of the area. Additionally, their rice is known as the top quality in the region—mostly they use “Gohyakumangoku,” and sometimes the recently developed “Koshi Tanrei Rice.” For their “Daiginjo” sake, they use “Yamadanishiki” from Hyogo.
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