Dry sake brewing inherited from the previous generation
Founded in the An’ei era (1771), Michimori has a 240-year history with a brewery in Tajimi City, Gifu Prefecture, where they brew sake every day in pursuit of the ideal sake. Since the 1960s, the brewery has specialized in dry sake, and has stubbornly maintained its taste and brewing policy despite any changes in tastes. They are not only particular about dryness, but also in the brewing process, increasing the rice polishing ratio, and polishing all of their sake to the same level as ginjo and daiginjo, resulting in sake with a clear mouthfeel and a clean, sharp aftertaste that goes down easy.
