The Story
The Nature and Geography of Aizu
Located in the western part of Fukushima Prefecture, Aizu is a basin cradled by formidable mountain ranges: the Ou Central Divide to the east, the Echigo Mountains to the west, the Taishaku Mountains to the south, and the Iide and Azuma peaks to the north. Within this rectangular basin, a complex network of rivers, led by the main Aga River and its numerous tributaries like the Tadami and Yukawa, flows through the land.
The fan-shaped terrain at the basin's edge, formed by these rivers over eons, features layers of clay, gravel, and sand that filter and store abundant natural spring water, keeping the region lush and hydrated.
Crucially for sake brewing, Aizu experiences more than 140 days a year where temperatures drop below 0°C. This prolonged cold period acts as a natural stabilizer, minimizing unwanted bacteria and creating the perfect environment for slow, clean fermentation. Conversely, with over 100 days a year exceeding 25°C, the warmth from summer through autumn allows the sake to develop a rich, mature depth and complexity during the aging process.
The dramatic seasonal temperature fluctuations, abundant water resources, and fertile soil for premium rice make Aizu a land blessed with the ultimate natural conditions for crafting exceptional sake.
The Sake
Commitment to Rice
Our brewery utilizes two primary categories of rice for our sake: "Aizu and Fukushima Local Rice" and "Premium Rice from Renowned Regions Across Japan."
"Aizu-Grown Sake Rice"
It is said that the optimal conditions for rice maturation require an average temperature of $22-24^{\circ}C$ from the heading stage to harvest. Aizu’s climate aligns perfectly with this requirement. Furthermore, the region’s clay-rich soil plays a vital role in the maturation process.
Clay soil excels at retaining water and nutrients, providing the rice plants with the steady nourishment needed to grow large, high-quality grains.
"Non-Local Premium Sake Rice"
Traditional sake-rice producing regions throughout Japan continue to thrive today, each offering varieties with distinct characteristics—such as brewing suitability, maturation timing, cold resistance, and lodging resistance—shaped by their unique local climates.
Our brewery also crafts sake using specialized rice from Japan’s most prestigious regions, including Banshu (Hyogo Prefecture) and Bizen (Okayama Prefecture), to achieve exceptional depth and variety in our brews.
The Sake
Rice and Water: The Essence of Refinement
The rice we use is polished far beyond standard requirements. While a higher polishing ratio significantly reduces the final yield, it is essential for achieving the sophisticated, clean, and crystal-clear flavor profile we strive for.
Our brewing water is drawn from the pristine groundwater veins of Mt. Bandai—pure snowmelt that filters through the mountains surrounding the Aizu Basin.
the condition of the sake rice—its hardness and solubility—fluctuates with the changing climate. To achieve our target quality, we must meticulously calibrate water temperatures and processing times.
By factoring in room temperature, water temperature, the temperature of the rice, and its initial moisture content, we calculate the optimal soaking duration for every single batch. Our process, from washing to steeping (absorption), is executed with second-by-second precision. Through constant measurement and rigorous weighing, we ensure each grain reaches its ideal state before steaming.
From Miyaizumi Meijo
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