・Why ‘Premium’?

If you know what's in it, you'll know the reason. Let me introduce five ‘Premium' ingredients.

1, Rice - The first thing that determines the taste of sake is the rice and then the water. The Junmai Daiginjo at the base of Myo-cha Premium is made from 100% rare rice from the Yoshikawa district of Hyogo Prefecture, and that is Yamadanishiki, which is considered to be the best rice for sake brewing.

2, Water - Gyoja spring water from Mount Kongo, one of the best waters in Osaka, is used as the brewing water for Junmai Daiginjo. Mount Kongo is rich in granite, and the water that seeps underground is polished over a long period of time. The spring water contains minerals and has a mild taste with a refreshing aftertaste. The water has enough power to ferment at low temperatures and is ideal for brewing ginjo sake.

3, The finest ‘Uji Matcha’ - The matcha blended in Myo-cha is "first harvest new tea" produced by Nishio Myoko-en, a long-established tea company in Sakai founded in 1854, using only the first sprouts that sprouted that year. Only a very few of the new teas are produced, and they are selected by tea masters.

4, Wasanbon - Wasanbon is a rare sugar unique to Japan, produced only in a small area of Kagawa and Tokushima prefectures. Sanuki's wasanbon is made from a slender sugar cane called chiku-tou (bamboo sugar), and craftsmen take their time to give it a superb umami taste. It is a top-quality sugar with a smooth texture and elegant flavor.

5, Manuka Honey - Manuka Honey is a type of honey that comes exclusively from the Manuka trees that grow wild in the mountains of New Zealand. It is of course pesticide-free as it is collected in an environment surrounded by untouched wilderness. It is also expected to be effective as a health food because it contains a wealth of ingredients that are good for our body. Its unique sweetness takes the complexity of the Myo-cha taste to a whole new level.