P1

Overview

Myokoshuzo Co., Ltd.

Founded: 1815
Paid-up Capital: 70,000,000 yen
President & CEO: Haruhisa Matsuda
Address: 7-47 Minami-Honcho 2-chome Joetsu-shi,Niigata, 943-0841 Japan
 Tokyo Branch: 8-2 Higashi-Ueno 1-chome,Taito-ku Tokyo, 110-0015 Japan
Business: Sake production and sales

Myokoshuzo has been making and selling sake ever since our foundation in 1815 in Niigata. For about 200 years, we have refined our sake brewing techniques to produce sake that is now not only sold in Japan, but is also exported to foreign countries. High-quality soft water from Mount Myokosan, mainly Niigata rice and yeast cultured by ourselves are used to brew sake. We at Myokoshuzo are committed to the continued creation and supply of products that match the lifestyles of our customers.

P2

Strong Point of Taste

Flavor

Soft and gentle impact immediately after you taste it because it is brewed by very soft water from Mount Myokosan.
Its taste is dry but rich taste from Niigata rice, so it matches many kinds of dish.
The last note is sharp and quickly vanishing, so you can enjoy the next dish with your fresh mouth and throat.

Fragrance

Soft and delicate fragrance
Especially, Ginjo type maintain originally bouquet and fragrance by pasteurizing manually after unpasteurized sake is bottled like that for important Sake Contests.
They are much less oxidized than that saved in sake tank.

P3

Skill and Quality

Chief Brewer, Masayuki Hirata

Born in Niigata in 1950
Has brewed sake at Myokoshuzo for 25 years as a chief brewer
The first brewer recognized both as “Skillful craftsman in Niigata (*1)”
and as “Meister of Japan Skilled Person Association(*2)”
  *1 Niigata prefecture recognizes an extremely excellent skilled person who lives in the Niigata prefecture as “Skillful craftsman in Niigata”.
 *2 Japan Skilled Person Association recognizes an extremely excellent skilled person in Japan as “Meister”.

Myokoshuzo received many prizes

Nationwide Annual Japan Sake Award sponsored by the government:
 Has been awarded over 10 gold medals in the last 20 years
New-brewed Sake Award in Kanto and Shin-etsu area:
 Has been awarded 30 prizes.

P4

Export

We are exporting Myokosan to England, Australia, China, Hong Kong Taiwan, Singapore and Russia.

TOPICS:

2014
Received Honjozo TROPHY (No. 1) of International Wine Challenge in London.
Received Junmai Grand Prix (No. 1) of U.S. National Sake Appraisal.
2013
Received three Gold Medals and a Silver Medal of U.S. National Sake Appraisal
2011
Received Silver Medal of U.S. National Sake Appraisal
Received Honjozo TROPHY (No.1) of International Wine Challenge in London.
2007
On the list of a luxury restaurants ZUMA in London.
2005
Received Gold Medal of SAWA 2005 Awards sponsored by a famous magazine in Asia “WINE&DINE”.
Received a Gold Medal of U.S. National Sake Appraisal

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“Myokosan”

Traditional Brands of Myokoshuzo

Myokosan is a smooth but rich flavor from rice with High quality soft water from Mount Myokosan, mainly Niigata rice and yeast cultured by ourselves.

High quality

Myokoshuzo guarantees high quality not only in Ginjo but in standard sake.
A skillful chief brewer, Masayuki Hirata takes strong responsibility for the quality.

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Main Products

P7

“Chateau Myoko” “Montmeru”

“Chateau Myoko” is a new type of Japanese Sake, Junmaishu in a cool bottle like as “Dom Perignon” .
Junmaishu is a sake made from only rice and water.
It has a taste of rice, but its flavor is cool and crisp, similar to a white wine.
Received Junmai Grand Prix (No. 1) of U.S. National Sake Appraisal 2014.
“Montmeru” brand is born from concept of marriage to specific food like a wine.
“Khaviyar” is best paired with both black and red caviar, “Joie de Poulet” with chicken” and
“Foret du Fruit” with cheese and fruits.
Enjoy it with a wine glass!

P8