This sake embodies the dedication of both the brewers and the rice growers in their “first challenge,” passing on unseen efforts like a relay to ultimately create this one-of-a-kind masterpiece. It symbolizes the brewery’s most valued philosophy of “connection and inheritance in brewing.” As an exceptional creation that is nearly impossible to replicate, “HIRAN’s Mile 2026” represents not only the crystallization of traditional methods and terroir, but also a once-in-a-lifetime experience worthy of careful appreciation.
“HIRAN’s Mile” is a milestone series created to document the growth journey of HIRAN. Since its launch in 2024, it has now entered its third year. Guided by the concept of “Evolution × Smile,” the brewery aims to leave a new mark each year—crafting sake that can proudly be passed on to the future, continuously evolving while bringing joy and inspiration to those who taste it.
The theme for 2026 is “Mizumoto,” an ancient brewing method originating from temples in Nara during the Muromachi period. Developed in a time before the understanding of microorganisms, it relies solely on naturally occurring lactic acid bacteria to cultivate the yeast starter, making it one of the most primitive and pure forms of natural brewing.
This attempt to revive such an ancient method marks an important step in the brewery’s pursuit of expressing the terroir of Hirado without relying on additives. Although it was their first challenge and filled with difficulties, the vitality of Hirado’s land, water, and native microorganisms ultimately gave the sake remarkable depth and energy. For the raw materials, Omachi rice was used—grown for the first time by producer Takeshi Uemura under a strict no-pesticide, no-fertilizer approach. Due to the extreme difficulty of cultivation, only a very small yield was successfully harvested, and all of it was dedicated to this brew.
Product Name:HIRAN's Mile 2026
Polishing Rate:Not Disclosed
Rice Type:Omachi
Alcohol:14%Vol
Brewery Prefecture:Nagasaki Morishuzojo Co., Ltd.
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