are scattered throughout the city. The mineral-rich water wells from the foot of Mount Ishizuchi,
the tallest peak in western Japan. The sake brewed with the water has refreshing but firm taste.
Established in 1920, the family of four runs the brewery. Each family member takes charge of the
brewing process and it makes stable sake quality. Their principle is to make pasteurized sake to accompany a meal.
Shizukuhime, the first sake specific rice in Ehime, bled from Matsuyama-mii rice,
expresses mild aroma and plump taste. Refreshing attack and mild umami richness coexist in the sake
that goes through by comfortable acidity.
