The Story
A Toast to Victory and the Echo of Folklore
Our brand is pronounced "Houhai." Its name is rooted in "Houhai-mai," a specialty sake rice developed in 1976 by the Aomori Agricultural Experiment Station specifically for this region’s climate. The name "Houhai" (Rich Cup) carries a double meaning: it signifies an abundant toast, while also paying homage to the "Hohai-bushi," a famous Tsugaru folk song. Legend has it that Lord Tamenobu, the founder of the Tsugaru Clan, sang this song to revitalize his demoralized troops on the battlefield. Borrowing the song's humor and triumphant spirit, we adopted the homophonous "Houhai" as our namesake.
Exclusive Craftsmanship: The Last Brewery of "Houhai-mai"
Today, we are the only brewery in Japan that continues to brew with "Houhai-mai" rice. This exclusive heritage is a gift we vow to cherish. Approximately 80% of the rice we use—including "Houhai-mai," "Hanafubuki," and "Hanaomoi"—is meticulously grown by local farmers surrounding the brewery. Our selection is complemented by "Yamada Nishiki" and "Yamadabo" from Hyogo, as well as "Kame-no-o" and "Misago Nishiki" from Akita.
Sacred Waters: The Snowmelt of Mt. Iwaki
The water essential to our craft flows from the subterranean veins of Mt. Iwaki, the majestic peak standing directly behind our brewery. We are blessed to have multiple wells within the brewery grounds where this pristine water gushes forth, providing the lifeblood for every bottle of Houhai.
The Sake
Unity from Toji to Kamaya
The art of sake brewing is defined by its distinct roles. To this day, we honor the traditional titles of our craftsmen: the Toji (Master Brewer), the Kashira (Foreman), the Kojiya (Koji Specialist), the Motoya (Yeast Starter Specialist), the Kamaya (Steaming Specialist), the Seimaiya (Rice Polishing Specialist), and the Hataraqi (Brewery Workers). We believe that without the absolute unity of these individuals, great sake cannot be born. This philosophy is captured in the phrase "Wajo Ryoshu"—the belief that harmony breeds fine sake.
A Heritage of Challenge: Small-Batch Excellence Since 1930
Rice and water are the lifeblood of our craft. Today’s brewing techniques are the result of generations of our predecessors navigating trials and triumphs. Founded in 1930 (Showa 5) and incorporated in 2007, Miura Shuzo remains a small, family-centered brewery. We utilize the pristine sub-surface waters of the Mt. Iwaki and Mt. Akakura ranges along with premium contract-grown rice. Our focus is on meticulous, small-batch brewing (Ko-shikomi) where the "face of the brewer" is visible in every bottle.
The Sake
Brewing Excellence in the Heart of the Deep Freeze
The peak of Ginjo brewing arrives in tandem with the season's harshest cold. It is an enduring wisdom in the sake world that brewing during the freezing depths of winter—a practice known as Kanzukuri (Winter Brewing)—yields sake of unparalleled refinement. Today, this tradition is upheld by breweries across Japan.
In our brewery, our successors lead the charge, pouring their heart and soul into the arduous task of crafting our finest Daiginjo. Inside the brewery walls, the air is thick with a sacred, vibrating stillness; it is an atmosphere as taut as a drawn bowstring. This intense focus, forged in the biting winter air, is the secret behind the pristine flavor you enjoy while watching the falling snow.
From Miura Syuzo Co.
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