Miyasaka Brewing Company Limited
Information
Masumi's journey began in 1662 when the Miyasaka family, former samurai who served the lords of Suwa, transformed their swords into sake barrels. After years of turmoil during Japan's Warring States period, they chose a path of craftsmanship over conflict. The brewery quickly gained recognition—Matsudaira Tadateru, sixth son of the first Tokugawa Shogun, loved our sake so much he always kept it by his side.
Our most inspiring chapter unfolded in 1919, when the brewery faced potential closure after struggling through decades of hardship. Young president Masaru Miyasaka refused to give up, declaring "the only way we can survive is to make the best damn sake in Japan." He appointed an equally young brewer, Chisato Kubota, as master brewer, and together they embarked on annual pilgrimages across Japan to learn from the nation's greatest sake makers. Years of harsh criticism and painstaking trial and error slowly transformed their craft.
Their determination paid off spectacularly. In 1943, Masumi won first place at the National Sake Competition. Then in 1946, our fermentation tanks yielded an extraordinary discovery: Brewing Association Yeast Number Seven. This exceptional yeast caught the attention of Dr. Shoichi Yamada from the National Brewing Institute, and it soon became the favorite of brewers nationwide—today it remains the most widely used sake yeast in the world.
As Japan's economy grew, we built our second brewery in the mountain village of Fujimi at 1,000 meters elevation, chosen for its pristine alpine environment. In 1999, we became among the first sake makers to exhibit at Vinexpo in Bordeaux, France, bringing Japanese sake to the global stage.
Today, we've returned to our roots, using only our proprietary strains of Number Seven Yeast to produce high-quality, food-friendly sake while continuing our tradition of innovation. For over 360 years, each generation has honored tradition while fearlessly pursuing the future—from samurai roots to tables around the world.
Our most inspiring chapter unfolded in 1919, when the brewery faced potential closure after struggling through decades of hardship. Young president Masaru Miyasaka refused to give up, declaring "the only way we can survive is to make the best damn sake in Japan." He appointed an equally young brewer, Chisato Kubota, as master brewer, and together they embarked on annual pilgrimages across Japan to learn from the nation's greatest sake makers. Years of harsh criticism and painstaking trial and error slowly transformed their craft.
Their determination paid off spectacularly. In 1943, Masumi won first place at the National Sake Competition. Then in 1946, our fermentation tanks yielded an extraordinary discovery: Brewing Association Yeast Number Seven. This exceptional yeast caught the attention of Dr. Shoichi Yamada from the National Brewing Institute, and it soon became the favorite of brewers nationwide—today it remains the most widely used sake yeast in the world.
As Japan's economy grew, we built our second brewery in the mountain village of Fujimi at 1,000 meters elevation, chosen for its pristine alpine environment. In 1999, we became among the first sake makers to exhibit at Vinexpo in Bordeaux, France, bringing Japanese sake to the global stage.
Today, we've returned to our roots, using only our proprietary strains of Number Seven Yeast to produce high-quality, food-friendly sake while continuing our tradition of innovation. For over 360 years, each generation has honored tradition while fearlessly pursuing the future—from samurai roots to tables around the world.
Hall
North Hall Level 200
First Time Exhibitors
Yes
Country
Japan
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