Yokikana
An unrelenting pursuit of "a clean, sweet flavor."
"A clean, sweet flavor." This is the theme the brewery has pursued with singular focus since its founding. The toji (master brewer) and the kurabito (brewers) dedicate themselves to their craft with an uncompromising commitment to sake quality. Kazuya Matsumoto, the fifth-generation president, defines this essence: "It is a profound sake... one with a smooth finish, free of impurities (zatsumi), where sweetness and acidity harmonize in exquisite balance." The phrase "a clean, sweet flavor" is the ultimate expression of this philosophy.
To realize this ideal, Matsumoto asserts, "demands mastering every step of the brewing process with exceptional skill and unwavering effort."
The brewery approaches yeast and enzymes—critical elements in sake making—by constantly asking "how to nurture them, and how to engage with them."
Even when production proceeds according to plan in a stable environment, the process often defies the brewers' expectations. The kurabito must sharpen their five senses, detect the most subtle changes, and nurture the sake to maturity. "It is vital to sense what the sake is 'feeling' at every moment," President Matsumoto explains.
Their prowess is undeniable, having won the Gold Prize at the Tohoku Sake Appraisal for 17 consecutive years. They have also deepened their collaboration with local farmers, actively brewing sake using Fukushima Prefecture's own sake-brewing rice, "Yumenokaori."
Nagurayama Sake Brewery