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Miyasaka Brewing

Miyasaka Brewing Company

Brewery's commitments to sake making

Miyasaka Brewing
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

Miyasaka Brewing
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

  • Miyasaka Brewing Company

    NANAGO Junmai Daiginjo

    A representation of "House No.7" yeast with the traditional "Yamahai" fermentation.
  • Miyasaka Brewing Company

    Masumi "OKUTEN KANZUKURI" Junmai-shu

    Well balanced aroma of rice. Perfect match with Japanese cuisine.
  • Miyasaka Brewing Company

    Masumi "TOKUSEN" Honjozo

    Tokusen turns the tables on the usual honjozo style with a lighter, more fruity character.
  • Miyasaka Brewing Company

    Masumi "ORIGARAMI SPARKLING" Junmai

    Its creamy texture comes with a mineral tone and dry finish.
  • Miyasaka Brewing Company

    Masumi "SPRAKLING" Junmai-shu

    Bottle-fermented like champagne.
  • Miyasaka Brewing Company

    Miyasaka "MIYAMANISHIKI" Junmai Ginjo

    Miyama-nishiki gives a clean and sharp flavour.
  • Miyasaka Brewing Company

    Miyasaka "YAMADANISHIKI" Junmai Ginjo

    Using king of sake rice, Yamada-nishiki. Fragrant and elegant.
  • Miyasaka Brewing Company

    Masumi "SUMI 25" Kasutori Shochu

    A rare type of shochu that captures Masumi’s soft, clean character.
  • Miyasaka Brewing Company

    Masumi Plum Liqueur (Ume Shu)

    Great as an aperitif, or after a meal. Wonderful with dark chocolate desserts.
  • Miyasaka Brewing Company

    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.

Miyasaka Brewing
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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