Passing down the techniques
and new challenges.

Sake brewing of Miyazaki Honten is continuous process of trials and errors in a good meaning. Subsoil water of Suzuka mountains is used for "Miyanoyuki", and ingredients mixed with this water is all natural, so it is not always stable. Each time, adjust the time of soaking the rice, and condition of koji(malt) in order to always make the best sake.
New kura(brewery) is equipped with new facility. By digitalizing techniques and tastes developed within the long history in high accuracy, it now can be utilized in passing down the techniques and sake brewing. There are more small preparations, and they allowed sake brewing with more time and effors and with much more care than ever.
It is certain to keep the traditional taste, but also producing new taste by understanding customers' needs through close cummunication between cheif brewer and sales representatives so that our customers can enjoy our products at any situation from daily use to a special occasion.