Sakuramasamune produces its sake using traditional manufacturing methods and techniques that have been cultivated since the Edo period.
The brewery was founded in 1625 and has been operating for almost 400 years. They use sake rice grown locally in Hyogo prefecture such as Yamadanishiki and locally available ground water to make ginjoshu and junmaishu of the highest quality.
The water called “miyamizu” being vital to successful sake brewing was discovered by the sixth generation head of the family Tazaemon Yamamura. He shared this knowledge with other brewers in the region and made a significant contribution to sake brewing in Nada.
