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|Sake Name||MIYAMA TENGIRI|
|Name of the owner||Mr.Hiroshi Oishi|
|Name of the master brewer||Mr.Sugio Oishi|
|Annual production per 720ml bottle||11300|
|Rice Variety||Miyama Gohyakumangoku|
|Rice polishing ratio||70|
|Water source||Miyama river herd waters|
|Ideal temperature to serve||10～45do|
Oishi Sake Brewery Co., Ltd. lies 15.5 miles (25 kilometers) west of Kyoto City center. For approximately 150 years, a long-established family dating back to the year 1700 has been producing sake. Sugio Oishi is the eighth-generation sake brewer and employs the traditional kimoto brewing style. The Tanba region where the brewery is located is home to a group of sake-making artisans, the Tanba Brewers Guild (Tanba Toji) whose origin goes back to the Edo Period in the 18th century. Master brewers affiliated with this association have continued to hone their skills by working in sake breweries throughout Japan.
The Tanba region lies close to the best production area of Yamadanishiki, the king of sake rice. Furthermore, this area underpins Kyoto’s food culture, and thus, Japan’s washoku cuisine via its proximity to top food ingredients such as wild boar meat, snow crabs (Matsubagani), matsutake mushrooms, etc.