Syoki Tokubetsu Junmaishu

Founded in 1883 in Meiji 16 at the Shiojiri -juku site. We examine the raw materials only for Miyama Nishiki in the prefecture, mainly in the local Shiojiri Miyama Nishiki, and continue to make sake that makes use of the flavor of rice. We will continue to value the climate and climate since our founding, and we would like to create a taste that is conscious of sake that fits local ingredients as local sake. The main building, grain, and structure are designated as registered tangible cultural properties.