Concept
Matsuura Shuzo’s Commitment
With nature’s providence, we strive to make Shishi no sato a distinct and easy-to-like sake to enjoy with food.
About TOJI
About Toji
Toji means brewmaster. To maintain high quality, the toji leads complex technical operations, and converses with rice and the microbiome.
Brewing sake on a toji’s team used to be winter work for farmers and fishermen.
The discipline and responsibility asked of the toji’s men was said to be second only to the that of the military.
The toji is commander in chief.The kashira is his second in command.The kojiya cultivates the koji.The motoya manages the mash The sendo, meaning the boatman, mans the press (which looks like a boat)The kamaya, cauldron man, cooks the rice Wajōryoshu means team work makes good sake, but the characters 和釀良酒 can also be read as good sake makes harmony among people.
In the past the toji was hired by the owner, but—in keeping with changing times—owner and toji here are one in the same.
About Shishinosato
About Shishi no sato
Shishi no sato sake, brewed with soft water from beneath Mt. Yakushi, is easy-drinking table sake that pairs well with food. Its gentle aroma and lively acidity whet the appetite.
Shishi no sato invites you to eat and drink!
All Shishi no sato products are made in the junmai style. We use minimal rice hydration and traditional foaming yeast to brew sake with a gentle aroma. The yeasts create a natural fragrance that doesn’t overpower the delicate flavor and aroma of local dishes.
Shishi no sato’s unique style ignores trends: it emphasizes the flavor of rice itself and pairs well with food. With gratitude to our ancestors’ wisdom and the blessing of nature, we pursue the best possible table sake.
About Sakamai
Sakamai (sake rice) has large grains, with and opaque starchy core and good water absorption. These rice cultivars are classified into two categories: late-ripening and early-ripening.
Late-ripening sakamai— including Yamada-nishiki, Omachi, and Aiyama—breaks down easily in water. It makes sake with a rich and full taste. Early-ripening sakamai— including Ishikawamon, Hattan Nishiki, and Dewa Sansan— is firm and difficult to break down. It makes light and refreshing sake with a clean finish.
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