Mikawa

Mikawa, which produces the local sake "Maibijin," has deep roots in the city of Fukui, located in the homonymous prefecture in eastern Japan. Founded back in 1887, this family-run "Sagakura" has reached its sixth generation of kurabito (those who work within the sake brewery). However, its history has not been without challenges: in 1948, a devastating earthquake leveled much of the complex, forcing the owners to rebuild. Despite adversities, the Mikawa family continued to produce sake, keeping alive the tradition and pride of Fukui.

Mikawa's production philosophy is based on the use of local ingredients and the preservation of traditional production methods. By utilizing local rice and yeasts native to the region, Sagakura is committed to showcasing the natural richness of the area. Every stage of production is carried out with extreme care and attention, from the traditional cherry wood tanks used for the steaming process to the meticulous selection of rice grains. Sixth-generation brewmaster Kinya Mikawa, heir to a long family tradition, has inherited a passion for sake and is dedicated to creating a product of the highest quality, recognized and appreciated worldwide.

The sake "Maibijin," with its rich and delightful flavor profile, embodies Mikawa's commitment and dedication. Despite the challenges encountered along the way, this brewery has persevered in keeping alive the traditional taste and authenticity of its sake. Through attention to detail and a constant pursuit of perfection, Mikawa's products have gained increasingly more admirers, including a victory in an international competition in London. With the aim of creating a unique beverage that can enrich every meal, the brewery continues to innovate and refine its techniques, offering its customers a delectable "nihonshu" that celebrates the richness and tradition of Fukui.