Megohime Jummaiginjoshu
The Mission of a Local Brewery, the Challenge of a Fukushima Brewery.
In Miharu, plum, peach, and the legendary Takizakura—one of Japan's three great cherry trees—all burst into bloom almost simultaneously. Bearing the pride of this scenic town, a place visited by people from all across Japan, Miharu Shuzo sends out a clear message to the world: "Fukushima has truly great sake."
Among their signature "Miharukoma" brand, the one they cherish most is the jizake (local sake) known as "Miharukoma Black Label." It's an approachable, standard-grade sake, sold exclusively within the region. Its clean, dry, easy-drinking flavor is widely loved by the local residents. Backed by the prestige of this scenic town, it's so well-known to the townspeople that it's even used for gifts," says brewmaster Teppei Saitou. Its affordability, making it the perfect sake for the daily lives of the townspeople, is also part of its undeniable charm.
But the brewery isn't only looking inward. Miharu Shuzo is also focusing on expanding its reach beyond the town borders. "We sell four limited-edition products according to the season: 'Takizakura Tokubetsu Jummaishu,' 'Jummai Ginjo Namacho Natsunohiyazake,' 'Hiyaoroshi Jummaiginjoshu,' and 'Hatsushibori.' They have been very well received," says Mr. Saitou.
With its cherished standard products and its exciting seasonal limited editions acting as twin pillars, Miharu Shuzo's journey in sake brewing continues to accelerate, moving ever forward.
Miharu Shuzo
Miharu Town is well-known for the Takizakura, one of the three major cherry blossom trees in Japan. In the heart of this town, Miharu Shuzo continues its dedicated sake brewing, utilizing the underground water of the Abukuma Plateau and the expert skills of the Nanbu Toji (master brewers).
The brewing water used is underground water from the Abukuma Plateau, which contains a slight mineral content. While this water quality tends to produce rich and full-bodied sake, it requires high-level techniques to craft the "clean and delicate sake like water" required for sake competitions.
How to express the characteristic flavors of Miharu within those parameters—Miharu Shuzo’s philosophy is to face this challenge with meticulous care and repeated refinement.
This approach is shared by the Toji, Teppei Saitou. To preserve the culture and scenery of Miharu, the town of cherry blossoms, for future generations, a portion of the sales from their limited-edition cherry blossom-themed sake is donated to cherry blossom conservation stewardship.
"Sake should not just be something that is consumed and forgotten; it should exist to convey the memories of the land." With this sentiment, Miharu Shuzo moves forward in harmony with the local community.
🍶 Miharukoma Daiginjo 386 (MIHARU)
Brewed using 100% Miharu-grown rice polished to 38.6%, this sake combines a gorgeous aroma with a solid umami profile. It is a bottle crafted with true devotion to "Miharu."
🍶 Miharukoma Red Label
This sake is original undiluted sake pressed in spring, stored at low temperatures as unpasteurized sake, and aged throughout the summer. It is characterized by a gentle mouthfeel with rounded edges and a deep umami, which can be enjoyed across a wide range of temperatures, from chilled to lukewarm.
Furthermore, for the Junmai Daiginjo that won the Gold Prize at The Annual Japan Sake Awards, the brewery took on the challenge of polishing Hyogo Prefecture Yamada Nishiki rice down to 20% for the first time. This bottle, infused with the brewery’s skill and determination, earned high acclaim.
The local water, rice, people, and scenery. Facing all of these elements, Miharu Shuzo continues to brew sake today.
🏘️: Miharu Shuzo
📍: 67 Nakamachi, Miharu Town, Tamura District, Fukushima Prefecture
"Great rice, great water, and great people. Fukushima sake 🍶"
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