Miyoshino Brewery is a brewery that aims to make sake that releases acidity by taking advantage of the climate of Yoshino, Nara Prefecture. Using yeast bacteria that have settled in the brewery, we combine various methods such as mizumoto, yamahai, and sokujo, as well as enamel tanks and wooden barrels, to brew a unique sake with a harmonious balance of acidity and flavor. The koji made in the Yoshino cedar koji room, which has not been replaced for 50 years since its establishment, is the basis of the flavor of the sake. Our approach to Yoshino's climate produces complex and delicate sake, creating value rooted in the region.