宮坂醸造

The Story of 宮坂醸造

Miyasaka Jozo has brewed in Suwa since 1662, and in the twentieth century its cellar gave rise to Kyokai No. 7, one of the most widely used yeasts in Japanese sake brewing today. Now past 360 years old, the house leans on Suwa's clear water and cool mountain climate to make sake built to accompany food rather than overpower it. Its Masumi label ranges from the everyday Shirotae to a seasonal, lightly sparkling nigori and an oak-aged Daiginjo, Seizan. Visitors can taste a curated flight for a small fee at the brewery's Cella Masumi shop.