Miyozakura Jozo (御代櫻醸造株式会社)
Miyozakura Jozo is a sake brewery in Ota-juku on the old Nakasendo in Minokamo, Gifu, making the Miyozakura and Tsushimaya sake brands.
- Makes
- Sake and Shochu
- Japan Sake Awards
- 1 prize
Where to buy
What kind of brewery is it?
The founding family's ancestors moved from what is now Tsushima in Aichi to Gifu and ran a dumpling teahouse called Tsushimaya in Ota-juku. Sake brewing began in 1893 under the name Watanabe Shuzojo, which is the root of the present company. The third-generation head devoted himself to improving sake quality, and the fifth-generation head pursued careful, delicate brewing while also supporting the local community. The current sixth-generation head took over suddenly at age 29.
What makes it distinct
- Water
- Brewing water is Kiso River subsurface water pumped from a well on the brewery grounds, a medium-soft water with slight sweetness.
- Ingredients
- Uses contract-grown local rice plus Miyama Nishiki, Yamada Nishiki and Omachi from other prefectures.
- Style
- All koji is made by hand and rice is steamed in a traditional koshiki.
Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: miyozakura.co.jp
Japan Sake Awards
A prize-winner in 1 of the 9 contests from brewing year 2017 to 2025.
- Prize (nyusho)津島屋PDF
Source: the prize lists of the Japan Sake Awards (National Research Institute of Brewing and Japan Sake and Shochu Makers Association).