Matsuoka Jozo

Matsuoka Jozo, founded in 1851 in Ogawa Town, Hiki District, Saitama Prefecture, is a representative brewery of the "Nada of Kanto." Its greatest characteristic lies in the "brewing water," which boasts one of the highest hardness levels in Japan. The natural water from 130 meters underground, filtered over decades through the limestone layers of the Chichibu mountain range, is hard water extremely rich in minerals. While having hardness exceeding Nada's Miyamizu, the mouthfeel is surprisingly soft, and this magic-like water creates the powerful yet refined, crisp flavor of "Mikadomatsu."
Commitment to brewing is thorough, strictly selecting the highest-grade brewing rice with focus on soil and quality from across the country, including Yamada Nishiki from Hyogo, Omachi from Okayama, and Sake Musashi from Saitama. It polishes all rice in-house and brews carefully over time in low-temperature fermentation tanks to maximize the individuality of each rice.
Its outstanding technical capability has achieved overwhelming evaluation domestically and internationally, such as winning "Gold Medals for 8 consecutive years" at the National New Sake Awards (a prefecture record), and a Gold Medal at the world's largest wine competition, IWC (International Wine Challenge). The brewery-attached restaurant "Shofuan" serves cuisine utilizing brewing water, koji, and sake lees. It is a prestigious brewery whose creed is making sake that fascinates the world by fusing traditional skills and innovative sensibilities.