櫻正宗

The Story of 櫻正宗

Sakuramasamune has brewed since 1625, and it was the sixth-generation head, Taizaemon, who discovered Nishinomiya's excellent miyamizu well water and renamed the house's sake Masamune — the origin of a name later used across the Japanese sake industry. In 1904 the brewery developed what became known as Kyokai No. 1, a yeast strain that spread nationwide through the Brewing Society of Japan. The Yamamura family has led the kura ever since, still brewing its full output with 100% Hyogo-grown Yamada Nishiki rice.