Michisakari: One of the Most Famous Dry Karakuchi Sakes

About Michisakari Brewery


In the middle of the Edo period, at the beginning of the An'ei era (1772), Tetsuji Mizuno opened a sake brewery in what is now Tajimi City, Gifu Prefecture. At first, the brewery was named Maruo, which was later changed to Kogane. In 1926, Michisakari was chosen; it means "flourishing for three thousand years."

江户时代中期,安永年间初期(1772年),水野鉄治(Tetsuji Mizuno)在现在的岐阜县多治见市开了一家清酒酿酒厂。起初,酒厂命名为丸岡,后来更名为小金。1926年,三千盛被选中;意思是“兴盛三千年”。

In the post-war era, when the trend in Japan was for sweeter sake, Michisakari took the challenge to brew dry sake, but not without a series of hardships. There were voices inside and outside the company saying that the sake won't sell well, if it's not sweet. However, even in the midst of this, there were people who encouraged the brewery not to change the current taste. Encouraged by those people, they were able to continue their efforts to make a dry sake that was soft to the palate and easy to drink.


Michisakari's dry sake was also popularised by a famous novelist (awarded the Order of Culture by the Japanese government), Tatsuo Nagai, who happened upon Michisakari by chance. He fell in love with the clear, dry flavour and recommended it to many acquaintances, and soon it was in restaurants and sushi bars all over Japan.


Recommended Michisakari Sake


Michisakari Junmai Daiginjo is characterised by its gentle aroma and light acidity. It is a junmai sake, but with an impressive polishing ratio of 45, it falls into the Junmai Daiginjo category in terms of specifications and that is why it is named so.


The refreshing acidity and strength that gradually becomes more pronounced and cannot be felt with just one glass is the charm of this Junmai Dry Sake, which is the result of Michisakaris's unique attention to detail.


This junmai sake is sharp, dry and crisp without being thick, with just the right amount of fullness on the palate, and has a clarity like water that makes you realise the concept of Michisakari.


A super-dry sake, it has a pleasant acidity that tightens up the taste when drunk well chilled. Goes well with dishes with oily dishes, such as eel and tempura, and with strong-tasting meat dishes.





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