Matsuse Brewery Co., Ltd

Matsuse Brewery Co., Ltd

Our sake

"Matsunotsukasa" line-up

Matsunotsukasa Junmai Daiginjo AZOLLA35
ABV: 16%
Rice: Yamadanishiki rice grown in Ryuou, Shiga Prefecture (no agricultural chemicals or synthetic fertiliser used during the growing season)
Milling ratio: 35%
The AZOLLA junmai daiginjo sake represents one ideal incarnation of Matsunotsukasa.
Born from our gratitude towards our surroundings in the rural village of Ryuou in Shiga Prefecture and our commitment to the environment, this organic junmai daiginjo uses only Yamadanishiki rice from healthy fields in Ryuou (with no agricultural chemicals or synthetic fertiliser used during the growing season) which are covered with the aquatic fern Azolla. "No agricultural chemicals or synthetic fertiliser" is easy to say but this rice also has to withstand intense polishing that leaves only 35% of the grain, followed by brewing. This is only possible through the long hours and painstaking effort that our contract farmers dedicate to growing this wonderful Yamadanishiki rice.

Simultaneously mild and strong, complex and transparent, this sake also boasts a depth that unfolds in multiple dimensions.

It is without a doubt the flavour of the people and land of Ryuou, given shape and depth by the brewing traditions handed down here.

Note: Azolla is the scientific name of a water fern that grows in rice fields and lakes. It completely covers the surface of the water, starving other plants of light and keeping weeds under control without the need for chemical agents.

Matsunotsukasa Daiginjo Ultimus
ABV: 16%
Rice: Yamadanishiki rice grown in the old Tojo area of Hyogo Prefecture
Milling ratio: 30%
The techniques honed throughout the long history of the Matsunotsukasa brewery find their full expression in this modern, refined daiginjo sake.

The rice used to make this sake is top-grade Yamadanishiki grown in the Special A-rated old Tojo area of Hyogo Prefecture, which is then intensively milled to leave just 30% of the rice grain.

The name Ultimus is taken from the word "ultimate", signifying both the beginning and the end, highlighting this sake's position as Matsunotsukasa's masterpiece. Normally aged for over a year in the brewery before shipping like our other daiginjo sakes, it still retains the fresh notes of just-brewed sake that strike a contrast with its silky, clear character. We hope this unique sake finds a special place in your heart.

Matsunotsukasa Daijinjo Junmai Kuro (Black)
ABV: 16%
Rice: Yamadanishiki rice grown in the old Tojo area of Hyogo Prefecture
Milling ratio: 35%
Kuro, meaning "Black", is Matsunotsukasa's flagship sake, made with Yamadanishiki rice from the Special A-rated old Tojo area of Hyogo Prefecture, milled to leave just 35% of the grain.

The apex of a long tradition of ginjo-style brewing, this sake is lovingly made with careful processing of raw materials and cultivation of the essential mould koji, followed by brewing in small lots to allow fine control of fermentation. The result is a sake that shows the finer side of Matsunotsukasa.

Delicious floral aromas characteristic of ginjo-style brewing and delicate flavours build in layers over a clear base to provide depth and roundness.

We recommend this junmai daiginjo with confidence.

Matsunotsukasa Junmai Daiginjo Tosui
ABV: 16%
Rice: Yamadanishiki rice
Milling ratio: 45%
Matsunotsukasa has brewed Tosui for many years as its representative higher-class sake. The rice used to make it is Yamadanishiki grown in the Special A-rated old Tojo area of Hyogo Prefecture, milled to leave 45% of the grain.

Fermentation is precisely controlled through small-batch production, resulting in Matsunotsukasa's carefully brewed standard junmai daiginjo.

A refreshing aroma reminiscent of fruit is followed by unfolding flavours of fresh yet clear and fine umami.

Matsunotsukasa Junmai Daiginjo AZOLLA50
ABV: 16%
Rice: Yamadanishiki rice grown in Ryuou, Shiga Prefecture (no agricultural chemicals or synthetic fertiliser used during the growing season)
Milling ratio: 50%
AZOLLA exemplifies Matsunotsukasa's approach to its raw material, sake rice. Born from our gratitude towards our surroundings in the rural village of Ryuou in Shiga Prefecture and our commitment to the environment, this organic junmai ginjo uses only Yamadanishiki rice grown by our contract farmers in healthy fields (with no agricultural chemicals or synthetic fertiliser used during the growing season).
"No agricultural chemicals or synthetic fertilisers" is easy to say, but only possible with the long hours and painstaking effort that our contract farmers put into raising their crop.

This sake releases a burst of aroma in the mouth, while the beautifully rounded, fine and delicate flavour still brings through the strength of the original rice. Please enjoy the flavour of the people and land of Ryuou, given shape and depth by the brewing traditions handed down here.

Note: Azolla is the scientific name of a water fern that grows in rice fields and lakes. It completely covers the surface of the water, starving other plants of light and keeping weeds under control without the need for chemical agents.

Matsunotsukasa Junmai Daiginjo Ryuou Yamadanishiki
ABV: 16%
Rice: Yamadanishiki rice grown in Ryuou, Shiga Prefecture
Milling ratio: 50%
This junmai daiginjo, Ryuou Yamadanishiki, is also known as Blue. Blue is made with rice produced by the local land and people, flavoured by the local water and climate, the taste of this sake is nothing other than the terroir of Ryuou.

The Matsue Sake Brewery and farmers in the Ryuou region who grow sake rice have been cultivating Yamadanishiki for around 30 years. Ryuou is a basin surrounded by mountains running east to west, but its rice fields can be found in a number of different environments: on level ground, in the foothills of the mountains, on the banks of the river. It also has a number of different soil types: clay, silt, sand and gravel, and mixed soils. The characteristics seen in the quality of the rice come from where the soil is between these two extremes.

We try to express the many and varied soil types in Ryuou, its landscape, the atmosphere of its villages, and the qualities of everyone involved in growing the rice through Matsunotsukasa Junmai Daiginjo Ryuou Yamada Nishiki (Brewerd by Soil Type) itself.

Matsunotsukasa Junmai Ginjo
ABV: 16%
Rice: Yamadanishiki rice
Milling ratio: 55%
This junmai sets the standard for Matsunotsukasa's mid-range junmai daiginjo sakes. Its defining feature is its delicate balance.

Delicate floral aromas are followed by umami that unfurls inside the mouth, along with a flawlessly smooth and rounded aftertaste that lingers for a perfect moment.
Ginjo-style brewing is a challenging technique that can result in flatness or a feeling of something lacking in the flavour, but our long brewing expertise draws all the elements together to provide a subtle balance.

This sake is infinitely adaptable: suitable for any situation, a match for any food, perfect for enjoying with anyone, your new favourite.

Matsunotsukasa Junmai Ginjo Raku
ABV: 15%
Rice: Rice grown in Ryuou, Shiga Prefecture
Milling ratio: 60%
Anyone who knows Matsunotsukasa is also familiar with Raku.
This light junmai ginjo sake made from Yamadanishiki and Ginfubuki rice grown in the fields of our home village of Ryuou is perfect for drinking at home.

With a lower alcohol content than other junmai ginjo sakes, it combines delicate floral ginjo aromas and mild, understated flavour.
It can be enjoyed at any temperature from chilled to hot and its gentle, expansive mouthfeel makes it ideal for serving with food.
Its light, uncomplicated style makes it easy to enjoy at any time, a relaxed and casual pleasure.

Matsunotsukasa Tokubetsu Junmai
ABV: 15%
Rice: Rice grown in Ryuou, Shiga Prefecture
Milling ratio: 60%
This sake is only sold by a small group of about 20 authorised dealers in Shiga and Kyoto who specialise in limited edition sakes.

Although described as a junmai the polishing ratio is 60%, high enough for junmai ginjo grade, and the rice used is sake-specific rice (Yamadanishiki and other varieties) grown in Ryuou and certified as Environmentally Sensitive Agricultural Produce.
This junmai brings out the full umami flavour of rice but with a clean finish, holding a gentle balance that makes it easy to keep drinking.
Ideally suited to a casual evening drink.

Matsunotsukasa Kimoto Junmai
ABV: 15%
Rice: Rice grown in Ryuou, Shiga Prefecture
Milling ratio: 65%
We go right back to the roots of sake brewing with this junmai sake, made by the traditional kimoto method.
Wooden casks are loaded with steamed rice, both plain and inoculated with the vital mould koji. Brewery workers pound and mix the rice by hand (a process known as yama oroshi) to form the starter batch, which is then left out in the brewery to allow ambient yeast to initiate fermentation.
This yama oroshi technique creates an optimum environment for yeast to multiply, allowing the best strains to ferment the sake without having to suppress other microorganisms.

The result is natural umami through and through with just the right level of acidity and a short finish, a kimoto junmai with the characteristic mildness of Matsunotsukasa.
Sample it at a range of temperatures from chilled to hot to fully explore its wealth of flavours.

Matsunotsukasa Junmai
ABV: 15%
Rice: Rice grown in Ryuou, Shiga Prefecture
Milling ratio: 65%
Matsunotsukasa's standard junmai sake, brewed to be enjoyed as a reasonably-priced, full-flavoured regular nightcap at a wide range of temperatures.

Its mellow aroma and classic Matsunotsukasa freshness, paired with the distinctive sweet essence of rice, make it ideal for drinking with food.

Matsunotsukasa Ubusuna
ABV: 15%
Rice: Japanese rice
Milling ratio: 65%
Ubusuna is a Japanese term used to refer to a person's home region and its guardian deity.

We brew this sake with thanks for our ties to the Ryuou area, in gratitude to the land and the rice grown there, and it symbolises our desire to give back to the region that sustains us.

Selection criteria for grading sake rice have become stricter in recent years, with the result that excellent rice unfortunately misses out on the top grades. We created this "table sake", brewed without additional alcohol (junmai style), to fully express the umami of this fine rice.

Smooth but also rich and fully-flavoured in the classic style, it can be served from lightly chilled to very hot and goes well with all kinds of food, in any season, a versatile sake that can be served in any situation. A classic table sake to enjoy at any time.

Matsunotsukasa Junmai Ginjo Arabashiri
ABV: 16%
Rice: Yamadanishiki rice grown in Ryuou, Shiga Prefecture
Milling ratio: 55%
Arabashiri is the very first fresh sake released at the end of every year, in this case a junmai ginjo. Despite being available only seasonally and in very limited quantities, it has become popular as a way to experience a different facet of Matsunotsukasa's junmai ginjo.

The term arabashiri refers to the first fresh sake to emerge from the mash (moromi). Pressed sake fractions are given different names depending on the stage at which they emerge, but this arabashiri junmai ginjo runs off before pressing and is the very first sake from the yearly production to leave the brewery.

It has the same delicate balance as a regular junmai ginjo, combined with the umami and freshness of an unpasteurised sake and a clear, fruity flavour reminiscent of apples that spreads softly and lingers in the mouth. Enjoy for its elegant and transparent flavour and aroma.

Matsunotsukasa Junmai Ginjo Shiboritate Raku
ABV: 16%
Rice: Rice grown in Ryuou, Shiga Prefecture
Milling ratio: 60%
This is a limited edition unpasteurised version of Matsunotsukasa's familiar Raku junmai ginjo sake.

It delivers the same mild ginjo aromas and understated flavour characteristic of Raku, plus the freshness of unpasteurised sake and a burst of juiciness like biting into fresh fruit which culminates in a pleasant lingering aftertaste. It boasts a slightly higher alcohol content and strong umami flavour.

We recommend drinking it chilled and with food.