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Description
Fresh-pressed namagenshu shiboritate from Oomishuzou in Okayama's Hiruzen highlands captures raw, unfiltered vibrancy with bold rice richness and a zesty, lively finish.
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Oomishuzou Yuugengaisha
Okayama
"Miho Tsuru" was founded by Omiho Kazuichi in 1907.
He ran a brewing industry in Hiruzen, a cold land that is perfect for preparation, and has been walking with a history of over 110 years.
We are particular about the old -fashioned method, and we are excited about a small number of elite and small warehouses.
We use a pure Shiogama underwater water in the northernmost Hiruzen Kogen in Okayama Prefecture, and slowly prepare while pouring time and effort.
Est.1900
BrandMihotsuru
Address1989 Hiruzen Kami -Nagata Maniwa Okayama
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