Miwasakura is brewed by Miwasakura Shuzo, established in 1926 in Miwa-cho, Miyoshi City, Hiroshima Prefecture, a brewery now led by the fourth generation of the Sakata family. The brewery's toji Kanao Eko, also a Buddhist priest, approaches sake-making with a philosophy of tradition and deep umami, using Hattan-Nishiki rice whose large starch center requires careful attention during milling. Located in the Chugoku region, the brewery produces sake rooted in the natural environment and cultural identity of rural Hiroshima.
