Michizakura, originally founded in Gifu prefecture in 1877, relocated to its current location in Hokkaido in 2020. After
returning from Taiwan in 1995, Koji Yamada, the 7th generation, assumed the double role of owner and master
brewer in the winter of 2004. He chose to relocate to this cooler climate—in cooperation with the Higashikawa
municipality—rather than modernize the aging original operation at great cost.
The benefit to Toji Koji, above all, was access to a superb water source of Mount Taisetsu snowmelt, and the quality of the local Hokkaido-grown rice. The continuously family-owned Michizakura is one of just 16 active breweries in the prefecture, despite it being easily Japan’s most expansive, featuring untouched wilderness and dreamlike scenery across the seasons.
At the brewery, Yamada-san emphasizes that the quality established during koji production determines the potential of every subsequent stage, and ultimately, the character of the finished sake. Fermentation follows the traditional three-stage addition (Sandan Shikomi), which gradually increases the volume of the mash, maintaining balance while minimizing microbiological precarity. Meanwhile, every process, from pressing to bottling, is designed to nearly eliminate oxidation risk, and preserve the freshness, purity, and longevity of the sake.
Yamada-san’s philosophy motivates him to eschew what could be considered excessive, leaving Michizakura’s bottlings luminous, clean, and textural. Utilizing local Yamadanishiki rice, this junmai daiginjo has a captivating nose of lush stone fruit, juicy peach, and sweet herbaceous undertones mingle on the nose. The rich fruit layers carry seamlessly onto the palate, balancing tropical pineapple with a bright hint of acidity before a clean, featherlight finish.
Location: Founded 1877 in Tase, Ena District, Gifu Prefecture, and moved to Higashikawa, Hokkaido Prefecture in 2020
Toji: Koji Yamada
Water source: Medium-hard snowmelt from Mount Taisetsu, via underground river
Designation: Junmai Daiginjo
Koji-mai: Yamadanishiki (Ashibetsu, Hokkaido grown), 50% seimai buai
Kake-mai: Yamadanishiki (Ashibetsu, Hokkaido grown), 50% seimai buai
Koji: Yellow
Shubo: Sokujo-moto
Yeast: 1401
Pressing: Yabuta
Filtration: Super-fine filter (non-charcoal filtered)
Pasteurization: Binkan hi-ire: once after bottling, ~24 bottles at a time for exacting and brief time at temperature
ABV: 15%
SMV: -2
Tasting Notes: Lush stone fruit, peach, and sweet herbs on the nose with balanced tropical fruit and acidity on the palate before a clean, light finish
The benefit to Toji Koji, above all, was access to a superb water source of Mount Taisetsu snowmelt, and the quality of the local Hokkaido-grown rice. The continuously family-owned Michizakura is one of just 16 active breweries in the prefecture, despite it being easily Japan’s most expansive, featuring untouched wilderness and dreamlike scenery across the seasons.
At the brewery, Yamada-san emphasizes that the quality established during koji production determines the potential of every subsequent stage, and ultimately, the character of the finished sake. Fermentation follows the traditional three-stage addition (Sandan Shikomi), which gradually increases the volume of the mash, maintaining balance while minimizing microbiological precarity. Meanwhile, every process, from pressing to bottling, is designed to nearly eliminate oxidation risk, and preserve the freshness, purity, and longevity of the sake.
Yamada-san’s philosophy motivates him to eschew what could be considered excessive, leaving Michizakura’s bottlings luminous, clean, and textural. Utilizing local Yamadanishiki rice, this junmai daiginjo has a captivating nose of lush stone fruit, juicy peach, and sweet herbaceous undertones mingle on the nose. The rich fruit layers carry seamlessly onto the palate, balancing tropical pineapple with a bright hint of acidity before a clean, featherlight finish.
Location: Founded 1877 in Tase, Ena District, Gifu Prefecture, and moved to Higashikawa, Hokkaido Prefecture in 2020
Toji: Koji Yamada
Water source: Medium-hard snowmelt from Mount Taisetsu, via underground river
Designation: Junmai Daiginjo
Koji-mai: Yamadanishiki (Ashibetsu, Hokkaido grown), 50% seimai buai
Kake-mai: Yamadanishiki (Ashibetsu, Hokkaido grown), 50% seimai buai
Koji: Yellow
Shubo: Sokujo-moto
Yeast: 1401
Pressing: Yabuta
Filtration: Super-fine filter (non-charcoal filtered)
Pasteurization: Binkan hi-ire: once after bottling, ~24 bottles at a time for exacting and brief time at temperature
ABV: 15%
SMV: -2
Tasting Notes: Lush stone fruit, peach, and sweet herbs on the nose with balanced tropical fruit and acidity on the palate before a clean, light finish
