EST. 1885
奥清水
Since 1885 — 仙北郡美郷町, Akita
A Misato brewery using its own lavender and cherry-blossom yeasts, cultivated from flowers on its home ground.
Takahashi Shuzoten has brewed in the town of Misato, Akita, since 1885. Its water, drawn from the Rokugo spring cluster — one of Japan's 100 Famous Waters — is known locally as Egao Shimizu, or 'smiling spring.' The brewery developed its own yeast strains from white lavender grown in Misato and from a local cherry variety collected in 2017, and builds its sake around Misato Nishiki, a locally bred rice crossing Yamada Nishiki and Miyama Nishiki.
Junmai Daiginjo, undiluted — polished to 38%, Misato Nishiki rice, brewed with lavender yeast (Misato Sekka)
Junmai Ginjo — polished to 55%, Misato Nishiki rice, brewed with lavender yeast
Junmai Daiginjo — brewed with cherry-blossom yeast collected in 2017, Misato Nishiki rice
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Source: http://www.egao-okusimizu.com/