Sakuramasamune : Miyamizu-no-hana Tokubetsu Junmai

Based on the glossary retrieved, I can see translations for wine-related terms but no specific terms for sake. Let me proceed with the translation using the glossary terms available and natural American English for sake-specific terminology.

An exceptional sake, between tradition and innovation

The estate

Sakuramasamune is a historic brewery in Hyogo Prefecture, belonging to the Yamamura family, sake producers since 1625. A pioneer in the study of water's influence on sake quality, it has played an essential role in the evolution of this Japanese tradition.

Origins and production

In 1840, Tazaemon Yamamura discovered the Miyamizu spring, key to the quality of local sakes. This water, now highly protected, shapes the excellence of numerous breweries. In 1904, Sakuramasamune distinguished itself once again by providing the yeast strain that gave birth to Kyokai Kobo No.1, a national reference. With 400 years of history, it is now managed by the 11th generation of Yamamura and continues to excel thanks to Yamada-Nishiki rice, one of the finest in Japan.

This sake is made from rice carefully polished to 65%, in order to extract all its purity and aromatic elegance, and is enhanced by an alcohol content of 15.5%.