Seishu-hanamura is traditional sake made from the rice and water of Yoshino. Placing importance on the flavor of rice, Miyoshino Brewery’s sake-making is “the sake that matches with the traditional food of Yoshino that uses soy sauce and vinegar, such as kakinoha-zushi (persimmon leaf sushi), meat, and fermented food”, according to brewmaster, Hashimoto Toji. As the result of chasing such an ideal, he ended up in the classic style of fermentation that uses the kioke (wooden barrel). As the production started ten years ago, “Hyaku nen sugi kioke jikomi” (Hundred years cedar wooden barrel) is a rare sake that can only produce several hundreds of bottles per year fermented in the Yoshino cedar kioke zukuri.
A small number of guests can tour the brewery or come for tastings. Brewing season is from November to March and reservations are required.
