Almost in the middle of the Osaki Plain. Beyond the endless rice paddies, a sake brewery stands quietly in the distance. If it were not for the “Miyakanbai” written on the wall, the brewery would look like an ordinary farmhouse, but it is the only brewery in the prefecture that grows and brews its own sake, from rice cultivation to brewing. The brewery's own rice fields in front of the brewery bear “Miyamanishiki,” “Hiyori,” and the fantastic “Aikoku” rice, and the brewery adheres to the simple concept that “sake brewing starts with rice cultivation.
The Miyamanishiki was seeded by the previous generation from a single box of seedlings, and Aikoku was grown from 132 grains over a period of three years, starting with my own search for the seed rice.
