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Water and green of Tokushima : miyoshikiku.
It is sake brought up.

WATER

YEAST

RICE

About us

Water and green of Tokushima : miyoshikiku.
It is sake brought up.

Awa Ikeda, located in the center of Shikoku, is in the upstream of the Yoshino River, one of the three largest rivers in Japan.
With the Asan Mountains in the North and peaks of Shikoku Mountains in the South, it is an ideal place for Sake brewing because of the chilly climate Tokushima Prefecture is one of the production centers of Yamadanishiki, which is considered to be the highest quality rice for Sake.

We mainly use locally produced Yamadanishiki rice for making our product,Miyoshikiku.
The water we use for brewing is spring water from the Matsuo River, which is underflow water of the Yoshino River.
This famous water wells out from a gorge and is extremely soft.
Generally speaking, hard water is more suitable for Sake brewing but by taking advantage of soft water's characteristics, we have succeeded in making Sake that retains the good flavor of water and rice.

Our product is 100% locally-brewed Sake made from rice and water from Tokushima by local people.
In the year 2001, we ceased using the traditional master brewer system and I, the present owner of the brewery, myself began to make Sake as a master brewer in order to breate my ideal Sake.
We make tasty Sake which is different from traditional dry ones.
We sincerely hope you enjoy drinking our Sake.