Matsuo Sake Brewery: A Legacy of Tosa Craftsmanship
Nestled in Tosa Yamada, a town in Kami City, Kochi Prefecture, our brewery is surrounded by lush mountains and blessed with a mild, gentle climate. This area once thrived as a historic trading hub, renowned for its artisanal crafts such as Tosa cutlery, vibrant “Furafu” banners, traditional Washi paper, and Yamada umbrellas. It was here, in 1873, that Matsuo Sake Brewery was founded, and we have been dedicated to the art of sake brewing for over 150 years.
To achieve this, we are committed to:
- 1.Honoring Our Heritage:
- Continuously studying and drawing inspiration from our local nature, culture, history, and the wisdom of our ancestors.
- 2.Using Local Ingredients:
- Brewing exclusively with the pure, soft water from the Monobe River system and locally grown sake rice.
- 3.Perfecting Our Craft:
- Relentlessly honing our brewing techniques to achieve the highest quality.
We believe that exceptional sake can create wonderful connections between people across the globe.
It is with this hope that we passionately pursue our mission.
Our Brewing Philosophy: The Taste of Kochi
Inherited from our founder, Shokichi Matsuo, our sake style is a tribute to the climate, terroir, and culture of Kochi. For over 150 years, we have crafted sake defined by a full body with rich umami, a profile designed to complement the rich and diverse food culture of our region. Our guiding principle remains the same: "What is the ultimate Tosa sake that will bring the most joy?".
A Flavor Profile
That Never Tires the Palate
Kochi is a treasure trove of culinary delights, from the bounty of the Pacific Ocean to the gifts of the mountains. We aim to brew a versatile, endlessly drinkable sake that pairs beautifully with a wide spectrum of flavors and textures.
Brewed with the Heart of Kochi
We are dedicated to using the finest local ingredients. Our sake is brewed with the soft, high-quality water of the Monobe River and two premier sake-brewing rice varietals from Kochi: "Gin no Yume" and "Tosa Urara." We honor traditional brewing methods that have been perfected in Kochi's unique climate for generations.
At the heart of our work is the spirit of *Wajo Ryoshu*—the belief that "Good sake is brewed in harmony." Every bottle is a product of our team's passion, dedication, and collaborative spirit.
Our Signature Sake Collection
Matsuokina - Junmai Daiginjo
Our flagship Japanese sake, representing the pinnacle of our craft. This elegant Junmai Daiginjo is brewed with "Gin no Yume" rice polished down to 40%. It is fermented with Kochi Space Yeast CEL-19 (a unique strain that survived for 10 days aboard the International Space Station, 400km above Earth). Experience delicate aromas of green apple, a refreshing flavor balanced by a subtle sweetness, and a long, clean finish. A beautifully smooth and approachable sake for all to enjoy.
Matsuokina - Junmai Ginjo
A dry Junmai Ginjo with inviting aromas of green apple. We use two types of Kochi rice: "Gin no Yume" polished to 40% for the Koji rice, and "Tosa Urara" polished to 50% for the mash. Its crisp and juicy flavor profile create a light, delightful drinking experience. Best served chilled, this is a refreshingly charming sake.
Matsuokina - Junmai
A classic dry Junmai sake featuring bright aromas of citrus fruit. Brewed with "Tachiharuka" rice from Kochi, polished to 60%. It strikes a perfect balance between a clean edge and a rich, full body, culminating in a sharp, clean finish. An excellent food-pairing sake, its versatility makes it a wonderful partner for a wide variety of cuisines.
FAR SPACE TRAVELLER
- Matsuokina Junmai Ginjo "Space Sake“
An adventurous dry Junmai sake brewed with Kochi Deep Sea Yeast AC-26 (an incredible yeast that survived for four months at a sea depth of 6,200 meters in 2021). This yeast produces a beautiful harmony of faint green apple and banana aromas. Brewed with "Tosa Urara" rice polished to 50%, its crisp, clean taste is structured by a clean edge and full body. Its excellent balance makes it an ideal pairing for fried foods and other rich, flavorful dishes.
DEEP OCEAN TRAVELLER
- Matsuokina Junmai "Deep Sea Sake"
This unique, dry Junmai Ginjo is brewed with Kochi Space Yeast AA-41 (another strain that journeyed to the International Space Station in 2005). This yeast imparts a subtle banana aroma. Brewed with "Gin no Yume" rice polished to 50%, it has a rich body where firm acidity and deep umami intertwine in perfect harmony. With a long, memorable finish, it is a well-balanced sake ideal for pairing with any meal.
Access & Visit
Tucked away in the serene countryside of Kōchi, our brewery offers a rare glimpse into the heart of traditional sake-making — far from the bustle of the big cities.
- By Plane
- The easiest way to reach us is by flying into Kōchi Ryōma Airport (KCZ) from Tokyo, Osaka, Nagoya, or Fukuoka, followed by a 16-minute taxi ride through the peaceful Kōchi landscape to the brewery.
- By Train (JR)
- It would also be nice to come by train, after the sightseeing of Kochi city, or the other cities in Shikoku Island.
* 5-minute walk from JR Yamada-Nishimachi Station.
* 10-minute walk from JR Tosa-Yamada Station.