| Address | 30-114 Matsunami Noto-chō, Hōsu-gun, Ishikawa, Japan |
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| Date Established | 16/10/1903 |
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| Representative | Masahito Kinshichi |
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| History |
Since 1868, at the birthplace of the Noto Touji guild, the Oeyama brand has continued brewing sake in the intense cold of Matsunami, Noto, in the Noto peninsula. The seventh and current head, along with his family and numerous staff, create not only Japanese sake, but also liqueur based on sake using locally-sourced ingredients from Noto. The range includes Ume-shu, Kaki-shu, Yuzu-shu, Tomato-shu, and Gobo-shu, made from ume plums, persimmons, yuzu, tomatoes, and burdocks respectively. The ingredients of plums, persimmons, and yuzu are all grown on the family’s plantation; the tomatoes are deep-sea-water tomatoes produced in Noto-cho; and the burdocks are sourced from Nanao’s Noto produce called Sawano Gobo, which is used to make the only burdock sake of Japan. With an ambition to expand overseas and host visitors at the sake brewery, the “Matsunami Bar"was newly established in December 2109 – a liquor store and bar that features the season’s Japanese sake and liqueur.
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| Warehouse Features, Manufacturing Philosophy |
The qualities of liquors produced include Honjōzō – genuine brew; Junmai-shu – pure rice liquor; Junmai Ginjō – pure rice special brew; and Daiginjō – very special brew. Gohyakumangoku-Ishikawamon rice from Ishikawa and Yamada Nishiki rice from Hyogo are used for brewing. For Junmai-shu, rather than using heavy machinery, the rice is washed by hand for a high 50-55% ratio of polished rice. The brewery comprises a wooden two-storied building where the brewer’s rice is steamed in a traditional Koshiki-on-Wagama steamer. Using the cold winters as an ally in the brewing process, the cloudy mash is fermented at a low temperature. The complete brewing process is done with care in wooden vessels, referred to as fune (boats). When no longer winter and the season starts to bear fruit, the brewery makes liqueurs. It must be rare to find another place where liqueurs are prepared using in-house liquor and home-grown fruit. The local sake produced here is brewed to go well with food and with the wish "May you enjoy our drinks from the bounties of the turbulent sea up until sweet dessert!”
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| Features of the Area (Geography/Weather/Local Culture, etc.) | It has been snowing less in recent years, but the area remains humid with four distinct seasons, and with temperatures low enough for snow in the winter. This area was the first from Japan to be registered in the GIAHS. It is a place where the Japan of the past continues to this day through traditions of fermented foods (liquor, miso, soy sauce, salts, etc.), festivals, traditional crafts (Wajima lacquerware, Suzu ware), and fishing agriculture, etc. Not only hosting events especially for tasting Japanese sake, the place also hosts festivals, important family ceremonies, and Shinto rituals. From the Noto peninsula jutting out into the Sea of Japan, one can view the sun rising and setting from and into the sea. Having seaside pathways and hills nearby, the place is popular for driving trips and tourism. With multifarious fish and mountain produce, it is a place where authentic foods are still found, allowing you to enjoy a perfect match with the season’s special Japanese sake. |
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| Annual rainfall/snowfall/sun | Annual Precipitation：2214.5 mm, Annual Snowfall：413 cm, Annual Sunshine：1768.6 hours From the 2018 Annual Weather Report. Place Name – Suzu, Ishikawa, Japan |
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| Annual high/low temperatures (℃) | Highest Temperature of the Year：36.3℃, Lowest Temperature：-5.9℃ |
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