[Official] [Official] Nakamata Sake Brewery Group |

"Delicious" But that word is what kept Mosuke Nakamata alive. Nakamata Sake Brewery has inherited the spirit of serving customers. We respect our ancestors and carry on that feeling. Serving the best fish with the most delicious cooking in Japan, and pouring generous amounts of sake that has been carefully crafted over a long period of time.

Commitment to “Fish”

We take in only good things from all over Japan.

The Nakamata Sake Brewery Group uses only carefully selected fish from various production areas in Japan.
And we strive every day to ensure that our customers can enjoy our products in the highest quality.
Think of the fish from the point of selection to the moment it is brought to your mouth.

Raw domestic bluefin tuna, fresh botan shrimp from Hokkaido.
High-quality live squid that feels soft and sweet, Akashi's wild red sea bream.

Every day, we only deliver the highest quality fresh fish procured from Tsukiji.
Shrimp of a size that can not be seen easily in Tokyo,
The finest sashimi with a firm texture and tenderness,
We recommend 3 ways to enjoy it that go well with each dish.
Please try it once.

Commitment to "procurement"

The best seafood from all over the country gathers at Tsukiji, and is procured from the top intermediate wholesaler.

I did a lot of direct shipping from the fishing port.However, we finally arrived at Tsukiji Market.
Because good things gather from all over the country.Among them, the main suppliers are
Dairyoku Shoten specializes in high-end sushi restaurants.
The toppings used in high-end sushi restaurants are generously served as sashimi or simmered.

That is the commitment of Nakamata Sake Brewery.

Purchases are the result of a battle between professionals.
That's why I always go to the river bank every morning.

Serious match.
If you choose something strange, it will be judged as that level of connoisseur.
Every day I come to the river bank and give priority to people who can judge me with good things.

Good things cannot be procured overnight.
That is the world of Tsukiji.

Commitment to "sake"

Nakamata family's shochu brewing for over 110 years

Smuggling, kimono shops, and shochu making
The Nakamata family had a wide range of businesses.

The family home of the Nakamata family, which has a long history of over 110 years,
It is also a cultural heritage site.

Founder Mosuke Nakamata in Ibusuki City, Kagoshima Prefecture
It was in the XNUMXth year of Meiji when we started making shochu.

Shochu, which was a purveyor to the Shimazu family, is sold only in Kagoshima Prefecture.
Even now, it is a valuable shochu that is rarely seen in Tokyo.

More than 100 years later, the spirit of sake brewing is still
inherited without change.

In order to experience it, we enter the storehouse every autumn,
I have experienced all the manufacturing processes from the processing of potatoes.
Here is the taste of shochu, where we are also involved in sake brewing.

Commitment to charcoal

Kishu Bincho charcoal has arrived

Bincho charcoal is said to have been sold by Chozaemon Bicchuya, a merchant in Tanabe, Kinokuni.

The Nakamata Sake Brewery Group uses "Kishu Bincho charcoal," which is considered to be the highest grade.

Top quality ingredients must use top quality ingredients.

Bincho charcoal is difficult to handle,
Cooking such as bursting due to the balance of moisture and air
Very hard charcoal.

Good food is not easy.

Craftsmen spare no effort in the pottery of the Nakamata Sake Brewery Group.