EST. 1751
大黒正宗
Since 1751 — 神戸市東灘区, Hyogo
A Mikage house that rebuilt as a small-batch, hand-crafted brewery after the 1995 earthquake.
Yasufuku Matashiro Shoten has brewed in Kobe's Mikage district, one of the Nada five, since 1751. It follows an old-style hand-craft method using miyamizu, the celebrated Nada brewing water, together with cold winter winds off the mountains. The Daikoku Masamune trademark was registered in 1912, and since 2013 the sake has been brewed at a shared kura with Hakutsuru. The 1995 Great Hanshin earthquake destroyed the original kura, after which the house moved to small-batch, hand-crafted production.
Junmai Ginjo — polished to 60%, Hyogo-grown Hyogo Yumenishiki rice
Tokubetsu Junmai — polished to 60%, Hyogo-grown Hyogo Yumenishiki rice
Junmai Daiginjo — polished to 50%, Hyogo-grown Hyogo Nishiki rice
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阪神石屋川駅（徒歩約10分）
Source: https://matashiro.jp/