Shishinosato Junmai Daiginjo Aiyama

Matsuura Sake Brewery was founded in 1772 and remains a small, craft-focused kura, producing about 50 kL a year. They believe small breweries can do what bigger makers can’t: pursue distinctive sake with careful attention to each batch. For their “Shishi no Sato” label, their Junmai Ginjo–class sakes (polished to 60% or less) are designed to be young and vibrant. They intentionally retain naturally produced CO₂ from fermentation in the bottle, using it as a gentle, natural protection against oxidation to keep the flavor fresh. If you prefer a softer, more matured impression, they recommend “double-pouring” (pouring into one cup, then transferring to another) to release the CO₂; gentle warming can further deepen the character. Above all, Matsuura’s philosophy is to follow nature’s rhythm—crafting Shishi no Sato with both a unique identity and an all-purpose, food-friendly style. They invite you to explore how the sake evolves in the glass and how it pairs with different dishes, and to feel the connection between rice fields, Japanese landscapes, and the beauty of Japan’s brewed culture.