Miwasakura Junmai

Miwasakura Junmai (美和桜 純米) is made of Hiroshima-grown Hattan Nishiki rice milled to 70% and Hiroshima yeast No. 21. It is a mature sake with a strong rice flavour that can be paired with fish and meat dishes.

Miwasakura Shuzō was founded in 1923 and can be found in Miwachō, Miyoshi, which is situated in the northeastern region of Hiroshima Prefecture. This location boasts a picturesque landscape characterized by mountains that lead towards Shimane Prefecture and rivers that produce fertile plains near the coast. Miyoshi City is in a river basin surrounded by Chugoku Mountain's foothills. Three major rivers converge in this area and flow as the Egawa River towards Hiroshima City. Miyoshi is famous for its traditional cormorant fishing technique, where fishermen use cormorant birds to catch fish instead of fishing rods or nets.

Additionally, the city is one of the primary regions for growing rice to produce sake. Following World War II, the brewery was reorganized and renamed Sanwa Shuzō. In 1970, Sanwa was once again renamed and became known as Miwasakura. This brewery specializes in producing sake from locally grown rice, particularly the Hattan varieties famous in Hiroshima. The Sakata family currently operates the brewery, which is now in its fourth generation. The master brewer, Kanao Eko, is an ordained Buddhist priest.