Making ”sake” that matches the local food culture
”Miyasaka Brewing Company, Ltd.”

”Miyama Nishiki” and Kirigamine Highland underground water

”Masumi” just like its name, is a pure and clear ”sake”, which represents this ”sake” cellar.
A faint, fruity aroma rises from the ”sake”. The rich taste of rice spreads when put in your mouth. And the crisp, refreshing aftertaste. This ”sake” was named after the treasure of Suwa Taisha Shinto shrine, ”Masumi Mirror”, but the ”sake” itself is a genuine treasure.

Miyasaka Brewing Company’s ”sake” making works very closely with the region. They use local-grown ”Miyama Nishiki” rice and underground water from Kirigamine Highland, and local Suwa Toji to coordinate (orchestrate) ”sake”-making.

”The food we eat differs from region to region, so it is natural to have many types of ”sake” to match different food cultures,” Miyasaka explained. The ”sake” he makes matches the local food culture and natural features of the Shinshu region. When visiting Shinshu, it is highly recommended to try this local ”sake”.