MIYATAHONTEN CO., LTD.
TEL. +81-987-27-1131
GREETINGS
Mankichi Miyata I founded the company in 1804. On his way to work, he picked up a tobacco container in Osaka, and in return for the owner's kindness, the owner taught him how to brew vinegar. Although the production volume is small, all the products are carefully brewed one by one in a jar.
KUROKOUJI HINAMUSUME
Kogane Sengan, cultivated using the chitosan farming method, is used to brew this sake in a jar. The malted rice used is black and the brewing process is atmospheric pressure steaming. It has a soft, fruity aroma, yet it has a punchy flavor.
HINAMUSUME
Rice steamed in a steamer is drawn into a malted rice chamber to make koji by hand, and carefully selected sweet potatoes are brewed in a traditional four-stone jar and distilled using a normal-pressure distiller. It is characterized by a gentle aroma of sweetpotato, a light sweetness, and a robust flavor.
GIN NO HOSHI
This is a special gin shochu made from peeled sweet potatoes.After washing, Kogane-Sengane potatoes are peeled using a peeler and a knife, and then brewed in a jar. It is also stored in a jar. As with Nichinan Musume, white koji mold is used for the normal-pressure steeping. It is shipped after at least one year of aging. It is characterized by a clean aroma of sweetpotato and a sharp, dry taste.
MIYATAYA
Koji is made by hand using white koji mold from rice grown in Thailand. Kake rice is made from local Hinohikari rice, and koji is made using the tokonoji method.Both primary and secondary brewing are done in a jar and stored for 2 to 3 years before shipping. The aroma of rice spreads in the mouth when you take a sip, and it is characterized by the fullness typical of rice shochu and a cool, refreshing flavor that has no unpleasant taste.
By Toji and staff
I want people of all ages to know the appeal of shochu and drink it.
How to drink recommended by the brewery, recommended snacks
When drunk with hot water, the aroma of sweetpotato blossoms and makes you feel dusty.