Sakuramasamune : Miyamizu-no-hana Tokubetsu Junmai

An exceptional sake, between tradition and innovation

The property

Sakuramasamune is a historic brewery in Hyogo Prefecture, owned by the Yamamura family, who have been producing sake since 1625. A pioneer in the study of the influence of water on the quality of sake, it has played a crucial role in the evolution of this Japanese tradition.

Origins and elaboration

In 1840, Tazaemon Yamamura discovered the Miyamizu spring, key to the quality of local sakes. This water, now highly protected, shapes the excellence of many breweries. In 1904, Sakuramasamune made its mark again by providing the yeast strain that gave birth to Kyokai Kobo No.1, a national reference. With 400 years of history, it is now led by the 11th generation of Yamamura and continues to excel thanks to Yamada-Nishiki rice, one of the best in Japan.

This sake is made from rice carefully polished down to 65%, in order to extract all its purity and aromatic elegance and is enhanced by an alcohol content of 15.5%.