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Miyasaka Brewing
Brewery's commitments to sake making
- Connecting people with high-quality, food-friendly sake.
- Gathering around a dinner table is one of the most important ways that people stay connected. Our role is to provide the high-quality sake that brings people and their food together.
History and culture of the brewery
- Suwa Brewery
- Masumi’s original kura, or brewery, still operates at Suwa Moto-machi.From before the Edo Period (1600-1868), sake breweries, drinking places, and tea shops lined the roads in this area, and the famed Gozensui, the water used to make the local lord’s tea, still flows from the nearby Akiba Jinja Shrine.
- Fujimi Brewery
- Masumi’s string of gold medals and the widening popularity of its Yeast Number Seven caused sales to sky-rocket, and so in the 1970’s a plan was hatched to build a new brewing facility in the nearby mountain district called Fujimi. Nearly ten years in the making, Fujimi brewery started production in 1982. The brewery is situated on the flanks of the Southern Japan Alps at an elevation of nearly 1000 meters, and has a commanding view of the Yatsugatake “Eight Peaks” Range. The brewery was located there because of the clean mountain environment, the abundant pure water, the long-cold winters that are perfect for superior sake production….and the fact that many of the brewery workers are from farming families in the area.
Products
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NANAGO Junmai Daiginjo
A representation of "House No.7" yeast with the traditional "Yamahai" fermentation. -
Masumi "OKUTEN KANZUKURI" Junmai-shu
Well balanced aroma of rice. Perfect match with Japanese cuisine. -
Masumi "TOKUSEN" Honjozo
Tokusen turns the tables on the usual honjozo style with a lighter, more fruity character. -
Masumi "ORIGARAMI SPARKLING" Junmai
Its creamy texture comes with a mineral tone and dry finish. -
Masumi "SPRAKLING" Junmai-shu
Bottle-fermented like champagne. -
Miyasaka "MIYAMANISHIKI" Junmai Ginjo
Miyama-nishiki gives a clean and sharp flavour. -
Miyasaka "YAMADANISHIKI" Junmai Ginjo
Using king of sake rice, Yamada-nishiki. Fragrant and elegant. -
Masumi "SUMI 25" Kasutori Shochu
A rare type of shochu that captures Masumi’s soft, clean character. -
Masumi Plum Liqueur (Ume Shu)
Great as an aperitif, or after a meal. Wonderful with dark chocolate desserts. -
Masumi Yuzu Liqueur
Great as an aperitif, or after a meal. Wonderful with dark chocolate desserts.
Our sake benefits directly from the region’s clean air, pure water, and long cold winters.
Masumi sake is at heart a product of our place and the people who live here. That place is known as Suwa, a highland basin surrounded by the Yatsugatake “Eight Peaks” Range, Mount Tateshina, and the Kirigamine Highlands. Our sake benefits directly from the region’s clean air, pure water, and long cold winters. Beyond what’s good for the sake, we take great pride in all else Suwa has to offer: cool, dry summers, natural hot springs, the basin’s crown jewel Lake Suwa, and the unique festivals, shrines, and ruins that date from the dawn of Japan’s history.
See Company Information
| Company name | Miyasaka Brewing Company, Ltd. |
|---|---|
| Address | Motomachi 1-16, Suwa, Nagano 392-8686 JAPAN |
| Founded | 1662 |
| Representative | Naotaka Miyasaka |
| Other | Birthplace of Yeast No. 7. In 1946, Masumi swept the top awards at the regional and national sake appraisals, which got the attention of the brewing institute’s yeast scientist, Dr. Shoichi Yamada. Dr. Yamada visited us and confirmed the presence of a very fine yeast in the fermentation tanks. “Brewing Association Yeast Number Seven” soon became the favorite of brewers across the nation and remains even today the most widely used sake yeast in the world. |
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