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From the distributor: Located in the town of Iga in Mie. Rumiko Moriki is the 4th generation of her family to own the brewery. Along with her husband Hideki, they are not only the Kuramoto (owners) of this tiny brewery, but also the Tōji (Master Brewers). Rumiko became the first female Toji in Japan around 20 years ago when she took over the Sake making duties at her family owned brewery. The Hanabusa Yamahai is made from Yamada Nishiki rice grown organically by the Moriki’s. Hanabusa Yamahai has fresh ferment notes with an elegant, balanced palate and hint if spice. Long fresh, acid driven finish.

Known since ancient times as the land of the ninja, Iga is also the town that is home to Moriki Shuzo in the prefecture of Mie. Located in central Japan, Mie faces the Pacific and lies between the cities of Nagoya, Osaka and Kyoto. The Mie coastline extends over 1000 kilometers and contains beautiful rugged coasts and beautiful scenery. Mie is rich in nature, and as such over one-third of its area is designated as nature reserves and parks.

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Toji [Master Brewers] of their hand crafted sake. The first generations of the Moriki family had always employed a Toji to create their sake, but during Rumiko's parents generation, times were financially difficult and so out of necessity her parents started working alongside the Toji to make their sake. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead.  Nine years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve.  15 years later the ‘Hanabusa’, ‘Tae no Hana’ and ‘Suppin Rumiko no Sake’ are the quintessence of their dedication to top quality brewing.

Nearly all work in the Moriki Shuzo is done by hand, the same way their sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".  It is truly a remarkable brewery with a wood fired boiler being used to steam the rice, wooden vats full of steamed rice are carried on the Moriki’s and their workers shoulders, including up wooden planks to get the rice into the fermentation tanks.  About 25% of their sake production is from their own organically farmed rice, and the rest is sourced from areas that specialise in the particular rice variety that will produce the best result for the style of sake they wish to brew. The Moriki’s still use Yeast Strain #6 in their sake which is very unusual nowadays, along with allowing wild yeast to start ferment in many of their sake.