4 -stage preparation, which is the characteristic of Yachiyo, stimulates the sweetness and umami of the faint rice, stimulating the sharpness of the rice.
"Yachiyo Sake Brewery Company" located in the Mutsumi area, a place of Meiji Restoration, which produced Yoshida Shoin, Shinsaku Takasugi, Hirofumi Ito, etc.
It is a small sake brewery that has been around 150 stones per year that has been used for family members since 1887 (1887).
Many of the sake breweries are made in soft water, but we use the underground water of the middle hard water flowing out of Daisho. Sake rice has been loved by locals for 133 years without changing how to make it from the old days using "Yamada Nishiki" grown in -house.
The local area has always been fragrant, such as wild boar and wild vegetables, and has been eaten with umami. The feature is that it goes well with the fragrant ingredients.
The 90 % of the sake made by Yachiyo Sake Brewery is only distributed in Yamaguchi Prefecture.
