Our Treasures
Our sake brewing revolves around three essential factors.
Rice
High-quality rice from Niigata and other locations
Niigata rice, a superior-quality variety, is nurtured in paddy fields by an abundance of pure-flowing snowmelt from the mountains. We use high-quality rice, mainly grown in Niigata Prefecture.
Our brewers are also experienced, expert rice farmers.
Water
Natural spring water from Myoko Mountains
Knowing that great sake depends on great water, we use super-soft natural spring water sourced from the Myoko Mountains—the key ingredient in the refreshing, mild sweetness of every first sip of our sake.
Brewer
Masayuki Hirata, a renowned master brewer
Born in 1950 as the son of a local farmer, Hirata worked at the National Tax Agency’s Brewing Research Institute before eventually joining Myokoshuzo's production team. After passing the national examination for first-class brewing, he became an official Echigo sake master at the young age of 38. Now, Hirata is a “Meister” of the All-Japan Technicians Union and a “Master Artisan of Niigata.”
Our Sake Brands
We've developed our sake brands with different characteristics to meet diversified needs.
Myokosan
Our main brand
This brand was named after Myoko-san (Mount Myoko)—the “Mount Fuji of Echigo,” a majestic peak standing 2,454 meters high. Around Myoko-san lie the Echigo Plains, which provide the nurturing natural environment for our products.
Echigo Oyaji
The epitome of dry sake
“Echigo Oyaji” means “Echigo father.”
“There are two things that always take time to hit home,” an old Japanese saying goes: “Your father’s views and cold sake.” In other words, you should always take the advice of your loved ones to heart, even if you don’t like it not at present—you’ll understand the wisdom later.
The taste of Echigo Oyaji sake might be dry, but as the proverb says, that bite has the flavors of true kindness behind it.
Montmeru
A perfect complement to specific foods
The “Montmeru” brand took shape around the concept of marrying sake to the tastes of specific food.
“Khaviyar” is best paired with both black and red caviar, “Joie de Poulet” with chicken, and
“Foret du Fruit” with cheese and fruits.About Us
Company video
(in Japanese; 7:32 in duration)
Our Team
We work together to contribute to people’s wellness and popularize Japanese sake culture through the production of high-quality sake.
Our master brewer
Masayuki Hirata, our master brewer, spends his springs and summers cultivating rice. He is growing also sake rice for brewing special sake!
Our website in Japanese
Check out the latest news and event information.
Company profile
Company Name: Myokoshuzo Co., Ltd
Foundation: 1815
Paid in Capital: JPY 70,000,000
President: Haruhisa Matsuda
Description of Business: Production and marketing sake products
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