Myoko Brewery, located in Niigata Prefecture, is led by Masayuki Hirata, Niigata's first master brewer to receive both the “Niigata Master Artisan” and “Zen-Giren Meister” titles. Together with a team of seasoned craftsmen, the brewery continues to pursue the ideal sake by carefully adapting to the ever-changing conditions of rice and climate each year. Relying not only on decades of experience and accumulated data, the brewers sharpen their senses to respond to nature’s shifting character. They work with select ingredients: premium sake rice grown in Niigata, soft spring water from Mt. Myoko, and meticulously crafted koji. The brewery employs a unique technique called “Double Yeast Brewing”, which uses two types of yeast in one starter mash to create sake that delivers an immediate impression of umai! (delicious). The result is a sake that is elegant yet approachable, featuring a soft richness, well-balanced acidity, and a clean finish. It's a sake that embodies the spirit of Myoko Shuzo. Every drop reflects the culmination of time-honored skill, natural blessings, and the passion of the people behind it.