EST. 1855
山車
Since 1855 — 高山市, Gifu
Ten generations in Takayama's old castle town — brewing Sansya, named for the festival's ornate floats, with flower-cultured yeast.
Harada Shuzojo was founded in 1855 in Sannomachi, the old merchant quarter of Takayama, and the family has carried sake brewing through ten generations since. Its flagship Sansya takes its name from the elaborately carved yatai floats paraded through the city during the Takayama Festival. The signature technique is a house-cultured abelia flower yeast, which lends the Junmai Ginjo a fruit-forward character, brewed each winter in the deep-cold Hida method the family calls Okuden Hida-ryu Genkan Zukuri.
Junmai Ginjo — Hida Homare rice, polished to 55%, abelia flower yeast; gold, Kura Master
Tokubetsu Junmai — Gifu-grown rice, Gifu-developed G-yeast; Gifu Governor's Award
Ginjo genshu — unfiltered, nama-chozo (unpasteurized in storage)
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Source: https://www.sansya.co.jp/