Founded in 1772 in the mountain town of Yamanaka Onsen—known for its hot springs and generations of artisans—Matsuura Shuzo is a quiet master of their craft. Now in its 14th generation, the brewery produces sake rarely seen outside of Ishikawa or a handful of Tokyo restaurants. Their style is precise and understated: clean structure, subtle fruit, gentle power. This Junmai Ginjo is soft and lightly sweet, with a texture that flexes beautifully depending on what’s on the table. Lighter dishes bring out its crispness, while richer ones draw out its umami core. Perfect with delicate seafood—think fluke, squid, seabream—or anything touched by ponzu or vinegar. And as much as the Matsuura family cares about the sake, they’re still a small, rural operation. The distributor mentioned that after selling a bit in the U.S., the brewery was finally able to install hot running water at home. A reminder that every bottle makes a difference.