Hiraizumi Honpo

It has been over 500 years since its establishment in 1487, the middle of the Muromachi period (1336-1573), when the Ginkakuji Temple was built in Kyoto. The sake brewing process is characterized by the traditional "Yamahai-brewing" method, in which natural lactic acid bacteria living inside the brewery are cultivated naturally instead of using chemical lactic acid, and the sake mother is carefully made over a period of one month. The brewery stubbornly adheres to the old-fashioned Yamahai brewing method with the creed, "We want to make sake that is more like a humble yet full-bodied plum blossom than a big cherry blossom", and continues to maintain the meticulous handcrafting that can only be achieved in a small brewery. Retail store available (weekdays 9:00-17:00)No brewery tours or store tastings