The Oldest Sake Brewery in Kyoto

Matsui Shuzō is one of the very few sake breweries that remains in operation in Kyoto today. The history of the brewery began in 1726, during the Edo period, at Kasumi-chō in Hyōgo prefecture facing the Sea of Japan. After relocating to Takeyamachi at Kawaramachi in Kyoto, it was finally relocated to the currently location at Yoshida-Kawaramachi in Sakyō-ku at the end of the Taishō period.

The brewery has been producing sake with the same unchanging spirit for 290 years since its establishment. 

This is where the moromi (the main fermenting mash) process takes place. The faint sounds created by the fermentation can be hear. The sake maker listens to the sounds and observes the fermentation to determine the condition of the moromi. Such dedicated checks by the sake maker allows the sake to gain a more profound flavor.

Fine sake can only be produced within beautiful nature. To ensure sake brewing can continue in beautiful Kyoto, solar power generation has been adopted by the brewery to cover about 60% of the electricity required for sake brewing.

The brewery participates the Setsubun Festival with a stall at Yoshida Jina to help celebrate the traditional festival that has been continued since the Muromachi period (1336-1573). During the Karosai event participants enjoy sake around the fire to wish for health and safety.

Kagura is a non-distilled, non-pasteurized and un-diluted sake produced at the Kamogawa brewery which was revived for production at the very location of the Matsui Shuzō’s establishment.

The label design on Hakuginkaku ("the White Silver Pavilion") is the Ōehogyo-zu ("fishing on a great river") painting by Tomioka Tessai (1837-1924) in the Jishō-ji temple, also known as Ginkaku-ji (the temple with the silver pavilion).  Kinkaku sanzen ("the Golden Pavilion Shining") is made for Rokuon-ji temple, famous for its golden pavilion. It is a luxurious clear sake containing pure gold leaf flakes.

Matsui Jiemon, fifteenth generation, says that the brewery endeavours to deliver authentic tastes, as well as innovate and protect what has been passed down.