Rakuchu's oldest sake brewery with signboards for temples and shrines

About 5 minutes walk from Demachiyanagi Station in Sakyo Ward, Kyoto City.Matsui Sake Brewery is located on the banks of the Kamogawa River overlooking the 11 peaks of Higashiyama in central Kyoto.It was originally founded in 1726 in what is now Kasumi-cho, Hyogo Prefecture, then moved to Takeya-cho, Kawaramachi, Kyoto at the end of the Edo period, and moved to its current location at the end of the Taisho era.After a long hiatus following the end of the Pacific War, the brewery was revived in 2009, and the brewer himself serves as the chief brewer, working with several brewers to brew sake.

Brewing Matsui sake``Kamogawa Kura''.As the oldest sake brewery in Rakuchu, we operate in an environment unique to the city, on the first floor of an apartment building, while inheriting the spirit of our founding.

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All of the rice is ``rice suitable for sake brewing,'' and is grown with a lot of effort in small amounts.Mainly Kyoto-produced ``Iwai'' and ``Gohyakumangoku'' are used for preparation, and the rice polishing rate, rice washing/soaking time, water temperature, koji making, fermentation temperature, and period are flexibly adjusted to suit the individuality of the rice.

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Water is the characteristic of the brewery.We use groundwater flowing from Mt. Hiei.The average hardness is 35,This is super soft water with low mineral content.Whether you can manipulate water depends on your past experiences and daily research.

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With the belief of continuing to create products that will be loved for a long time, every step of the preparation process, starting from washing the rice, is done by hand.

However, we do not only stick to old, traditional methods; we are particular about introducing the latest equipment and thoroughly implementing "temperature control" and "hygiene control" to improve quality in order to pursue even better tasting sake.

The fermentation tank is a thermal tank capable of low-temperature fermentation, and the sake after squeezing is slowly aged in a storage tank in a refrigerator room maintained at -5 degrees all year round.

Alcohol quality

The brewery's representative ``KAGURA'' has a refreshing taste with a rich sweet ginjo aroma.

The quality of sake we aim for is a high level of aroma and taste.Our hope is that even those who have tried sake for the first time will find it delicious.

Famous sakes that bring out the flavor of rice to the fullest, such as ``Kagura KAGURA'', ``Fuji Chitose'', ``Kyo Chitose'', and ``Kinhyo'', are purveyors of Kyoto's famous temples and shrines such as Kinkakuji and Kitano Tenmangu.The careful handiwork of the brewers, including the 15th generation head brewer, is admired.

At the attached tasting room, Sake Chusen, you can enjoy tastings and snacks made with sake rice and sake lees, so feel free to stop by.