Michizakura was founded in Nakatsugawa, Gifu Prefecture in Meiji 10 and has a history of 143 years. However, due to the aging of the brewery and the impact of global warming, sake production became challenging. In October 2020, the brewery relocated to Higashikawa Town, Hokkaido. The move allowed them to continue using pristine spring water sourced from the mountains, and they saw the potential for sake brewing in Higashikawa, which is renowned for its rice production. Additionally, the town was seeking a publicly-owned private brewery, which led to the beginning of sake production in Higashikawa.

Higashikawa Town is unique in that it doesn't have a public water supply system. They use high-quality snowmelt water from Mount Daisetsu and brew the new "Meishu Michizakura" using locally grown rice, namely "Suisen" and "Kitashizuku," with minimal pesticide usage. The brewery uses "hard water," which is rare among brewing water sources, resulting in the distinctive and crisp flavor of Michizakura sake. Even after the relocation, the sake's distinctive characteristics have garnered a large following of repeat customers.

The beautiful name "Michizakura" is derived from the fourth-generation owner, Michisuke Yamada, who started sake brewing in this bountiful natural setting.