Welcome! In front of you are three types of sake from Minakuchi Sake Brewery. Each possesses a unique character, enriched by a story woven from the rice, koji, and yeast.

Please take a cup and start by checking the aroma. There’s a little trick to enjoying sake: don’t drink it all at once. First, focus on its aroma. After that, take a sip and roll it around on your tongue to identify the different flavors. Its aroma and flavor transform depending on the temperature and the time it’s exposed to air. Embrace this moment of tasting with all five senses.

Let’s begin with the first cup.

First, try “Usuzumi Sakura.” Pick the cup up and take a moment to savor the aroma.

Usuzumi Sakura is named after the cherry trees at Saihoji Temple in Ehime Prefecture. Much like the cherry blossoms that bloom in spring with pale, pink-colored flowers, this sake offers a lovely aroma and dignified flavor.

Now, take a sip.

You’ll notice the sweetness, umami, and slight bitterness of the rice spreading throughout the sake, creating a body as solid as the trunk of a cherry tree.

This flavor comes from the sake rice “Matsuyama Mitsui.” Unlike ordinary sake rice, which is cultivated solely for brewing, Matsuyama Mitsui is also popular for eating.

This unique quality allows you to experience the rich, full-bodied rice flavor more directly. Imagine a high mountain valley with terraced rice fields and stalks swaying gently.

There, rice is grown using traditional farming methods, and the fragrant scent of citrus wafts from nearby mandarin orchards. This rich natural environment shapes the flavor of “Usuzumi Sakura.”

You can also enjoy drinking this sake at different temperatures. While it’s rare to enjoy sake this way, warming up “Usuzumi Sakura” releases its aroma like a cherry blossom bud blooming. If served at about 50 degrees Celsius, the sweetness and aroma will come out even more.

Next, pick up a cup of “Sakurahime” and gently smell it. What kind of aroma does it have?

Sakurahime from Nikitatsu is often described as “floral.” What does it taste like when you sip it?

At this point, we encourage you to remember the first flavors you experienced as the taste of this sake evolves with each sip.

The secret lies in the yeast. Simply put, yeast is a bacteria that transforms amazake into sake. Alcoholic fermentation occurs when koji and yeast are added to steamed rice, and a significant sound is heard during this process.

Isn’t that a powerful sound?

Sakurahime uses a special yeast from the delicate delphinium flower. This yeast was developed during the COVID-19 pandemic when Ehime breweries came together amidst various restrictions on alcohol sales.

Out of the four types of yeast extracted from the flower, Minakuchi Sake Brewery selected the “Tropical” yeast for its gorgeous, juicy qualities and deep flavor. Without yeast, sake would not exist. Now, take another sip and compare it to the first.

Can you taste the difference?

The flower “delphinium” translates to “smile at you.” This yeast and the resulting sake came from hope for the future during the COVID-19 pandemic.

The final cup is “NIKITATSU2024.” This sake was created to celebrate the renewal of the Dogo Onsen Main Building in 2024. First, take a sip, and let’s see what you think.

It has a clean, sharp taste, a fragrant aroma, and a long-lasting aftertaste. A pleasant flavor should linger on your tongue.

Minakuchi Sake Brewery was founded in 1895, just a year after the Dogo Onsen Main Building was constructed. Since then, the brewery has been closely associated with the hot springs for 130 years. They wanted to create a refined taste to enjoy after a bath. The sake features a gorgeous aroma and a lasting aftertaste. The secret to this aftertaste lies in the “koji.” Koji is a type of fungus that works differently from yeast. You prepare the foundation for brewing sake by sprinkling koji onto steamed rice. Listen to the sound it makes.

Before sprinkling the koji, did you notice how quiet it got? To avoid the slightest breeze, the craftsmen close the brewery and take a deep breath before starting the process.

Koji is essential in sake brewing; a saying goes, “First, koji; second, starter culture; third, brewing.” The quality of the koji directly impacts the quality of the sake. When making koji, controlling the amount of water and temperature is critical. It’s a delicate process where a difference as small as 0.1 kg or even one second can change the quality of the sake. The craftsmen nurture the koji with great care as if they were tending to a baby. This highlights the intricate nature of sake brewing. Slight changes influence the characteristics of the sake in temperature and various bacteria. This is why the management and experience of the craftsmen have been passed down through a tradition that has lasted for 130 years.

What do you think so far? Now, let me introduce one more aspect: the brewing water.

This water is the source of all the sake produced by Minakuchi Sake Brewery. Ehime Prefecture is home to Mt. Ishizuchi, the highest peak in western Japan. The underground water from this mountain filters through the earth for many years before springing forth as soft water. It’s drawn from a 27-meter-deep well and has been used by the brewery since its founding. Although Matsuyama is not known for its abundant water sources, this well has never run dry. Even during past years of severe drought, it’s always been reliable.

Soft water enhances sweetness and provides a smooth mouthfeel. For this reason, sake from Ehime is distinguished by its sweet profile, rich aroma, and clean aftertaste.

Dogo Onsen is not just an ordinary hot spring resort; it holds a special place in Japanese history. It’s mentioned in the Manyoshu as Japan’s oldest hot spring resort, and Prince Shotoku bathed in its waters in ancient times. The Japanese novelist Natsume Soseki expressed his fondness for the hot spring in his novel “Botchan.” Minakuchi Sake Brewery is the only sake brewery located in Dogo.

The sake crafted here is not merely a drink; it’s a story that reflects the rich history and culture of Dogo. Now, please take your time to enjoy the lingering aftertaste of the sake and the memories of your trip to Dogo.