EST. 1804
日南娘
Since 1804 — 日南市, Miyazaki
Miyata Honten began in 1804 as a vinegar brewer, turning to shochu in 1921. The house makes koji entirely by hand in the traditional floor method and distils at atmospheric pressure; the koji moulds resident in the old kura give its shochu a taste that belongs to this building alone. Chikako Miyata — the '7.5th' generation — serves as toji.
Miyata Honten began in 1804 as a vinegar brewer, turning to shochu in 1921. The house makes koji entirely by hand in the traditional floor method and distils at atmospheric pressure; the koji moulds resident in the old kura give its shochu a taste that belongs to this building alone. Chikako Miyata — the '7.5th' generation — serves as toji.