A Sake Born from Oyster Shells of Matoya Oysters
Key facts
- A Sake Born from Oyster Shells of Matoya Oysters
- Sato Mariculture Co., Ltd. in Shima City, Mie Prefecture, has launched a limited-edition original sake, 'Matoyameguri Junmai Namagen,' made from rice cultivated using oyster shells from their oyster farming operations.
- Source: PR Times
- Date: June 18, 2026
Direct answer
Sato Mariculture Co., Ltd. in Shima City, Mie Prefecture, has launched a limited-edition original sake, 'Matoyameguri Junmai Namagen,' made from rice cultivated using oyster shells from their oyster farming operations.
- Citation
- A Sake Born from Oyster Shells of Matoya Oysters (June 18, 2026), PR Times
- Source
- PR Times
- Date
- June 18, 2026
Sato Mariculture Co., Ltd. in Shima City, Mie Prefecture, has launched a limited-edition original sake, 'Matoyameguri Junmai Namagen,' made from rice cultivated using oyster shells from their oyster farming operations.
📋 Article Processing Timeline
- 📰 Published: June 18, 2026 at 18:00
- 🔍 Collected: June 18, 2026 at 09:18
- 🤖 AI Analyzed: June 19, 2026 at 08:15 (22h 57m after Collected)
Sato Mariculture Co., Ltd. (Representative: Daiki Hamachi), based in Shima City, Mie Prefecture, which cultivates and sells 'Matoya oysters,' will release a limited quantity of its original sake, 'Matoyameguri Junmai Namagen,' made from rice grown using oyster shells generated during the cultivation process.
This product originated from rice farming using oyster shells as fertilizer, developed in collaboration with Ohta Sake Brewery, a sake brewery located in Iga City, Mie Prefecture.
— Resources born from the sea return through the land as joy on the dining table —
'Matoyameguri' embodies this cycle of regional resources.
A Sake That Embodies Regional and Resource Circulation
Transforming Discarded Oyster Shells into Regional Resources
For many years, Sato Mariculture has explored effective ways to utilize oyster shells produced during the cultivation of Matoya oysters.
While oyster shells are rich in minerals, their applications have been limited, and most have been treated as waste.
The company focused on agricultural applications.
By using oyster shells as fertilizer and cultivating Mie Prefecture's sake-brewing rice 'Kaminohoshi' in the enriched soil, they began a project to transform the bounty of the sea into new value.
Large quantities of discarded oyster shells.
New Collaboration Connecting the Region
This initiative could not have been realized by a single company alone.
Ohta Sake Brewery, a long-established brewery in Iga City, took charge of sake production.
Starting in 2026, the company will also collaborate with Debara Heavy Machinery Co., Ltd., a local civil engineering firm, to rehabilitate unused farmland and cultivate sake rice.
The convergence of expertise and knowledge from different fields is creating new regional value.
Leveraging regional resources to reconnect people and industries.
'Matoyameguri' is also a project born from such regional collaboration.
The Meaning Behind the Name
The name 'Matoyameguri (Matoya Circulation)' expresses the story of oyster shells born from the sea circulating through the land and returning to the region as sake.
It also conveys the hope that through this sake, people will experience the rich nature, food culture, and daily lives of the Ise-Shima region.
A Sake Designed to Be Enjoyed with Matoya Oysters
Through continuous dialogue with Ohta Sake Brewery, the goal was to create a sake that complements the region's food culture.
It features the fresh taste unique to unpasteurized sake, with a balanced acidity and a clean finish.
[Tasting Notes]
It is characterized by well-balanced, rich acidity and a clear, crisp finish. Despite being dry, it has a rich and fruity mouthfeel. It is highly complete as a standalone sake, and when paired with Matoya oysters (raw or grilled), it enhances the umami and depth of both. This is a special sake crafted specifically to accompany Matoya oysters. It also pairs perfectly with other seafood.
Highly refined sake with a rich and fruity mouthfeel
Passing on the Story of Regional Circulation to the Next Generation
The purpose of this initiative is not merely sake production.
It aims to utilize oyster shells as regional resources and foster a system connecting agriculture, fisheries, manufacturing, and construction to build a sustainable future for the region.
'Matoyameguri' marks the first step in this vision.
Sato Mariculture will continue to communicate the unique value of Ise-Shima by connecting the sea and land, people and industries.
The naturally rich Matoya Bay
Product Name
Matoyameguri (Matoya Circulation)
Volume
720ml
Price
2,900 JPY (tax included)
Alcohol Content
17%
Rice Polishing Ratio
60%
Ingredients
Rice (100% Kaminohoshi from Shima), Rice Koji (Mie Prefecture rice)
Manufacturer
Ohta Sake Brewery Co., Ltd.
Sales Locations
Sato Mariculture Direct Sales Shop
"Umai Mon Hiroba" inside VISON and others
[Company Overview]
■ Company Name: Sato Mariculture Co., Ltd.
■ Address: 889 Matoya, Isobe-cho, Shima City, Mie Prefecture
■ Representative: President Daiki Hamachi
■ Founded: 1925 (Taisho 14)
■ URL: https://seijyoumatoyakaki.com/
[Operating Stores]
A restaurant where you can enjoy fresh oysters year-round
■ Matoya Oyster Terrace
Address: 889 Matoya, Isobe-cho, Shima City, Mie Prefecture
Business Hours: 10:00–15:00 (Last Order 14:30)
Closed: Tuesdays and irregular holidays
Contact: 0599-57-2612
Hot Pepper: https://www.hotpepper.jp/strJ003715242/yoyaku/hpds/
Seasonal Ise-Shima ingredients served in courses
■ Bettei Matoya
Address: 939-6 Matoya, Isobe-cho, Shima City, Mie Prefecture
Within the grounds of Grand Mercure Ise-Shima Resort & Spa
Business Hours: 17:00–21:30
Contact: 090-2737-0108
Reservations: https://www.hotpepper.jp/strJ004576987
[Inquiries]
Sato Mariculture Co., Ltd.
Contact: Public Relations, Iwakura
MAIL: info@seijyoumatoyakaki.com
TEL: 0599-57-2611
About Sato Mariculture Co., Ltd.
Sato Mariculture Co., Ltd., founded in 1925 (Taisho 14), is the sole cultivation facility for 'Matoya oysters.' Nurtured by the rich satoumi (coastal sea) of Shima City, Mie Prefecture, the company has cultivated and sold safe, high-quality edible oysters for over 100 years. While preserving traditional techniques, it is undertaking new challenges such as restaurant operations and the 'Satoumi Circulation Project,' which reuses oyster shells as fertilizer for rice cultivation and sake brewing. Through this circular model spanning fisheries, agriculture, and sake production, the company aims to create sustainable value that connects the sea, people, and the future of the region.
This product originated from rice farming using oyster shells as fertilizer, developed in collaboration with Ohta Sake Brewery, a sake brewery located in Iga City, Mie Prefecture.
— Resources born from the sea return through the land as joy on the dining table —
'Matoyameguri' embodies this cycle of regional resources.
A Sake That Embodies Regional and Resource Circulation
Transforming Discarded Oyster Shells into Regional Resources
For many years, Sato Mariculture has explored effective ways to utilize oyster shells produced during the cultivation of Matoya oysters.
While oyster shells are rich in minerals, their applications have been limited, and most have been treated as waste.
The company focused on agricultural applications.
By using oyster shells as fertilizer and cultivating Mie Prefecture's sake-brewing rice 'Kaminohoshi' in the enriched soil, they began a project to transform the bounty of the sea into new value.
Large quantities of discarded oyster shells.
New Collaboration Connecting the Region
This initiative could not have been realized by a single company alone.
Ohta Sake Brewery, a long-established brewery in Iga City, took charge of sake production.
Starting in 2026, the company will also collaborate with Debara Heavy Machinery Co., Ltd., a local civil engineering firm, to rehabilitate unused farmland and cultivate sake rice.
The convergence of expertise and knowledge from different fields is creating new regional value.
Leveraging regional resources to reconnect people and industries.
'Matoyameguri' is also a project born from such regional collaboration.
The Meaning Behind the Name
The name 'Matoyameguri (Matoya Circulation)' expresses the story of oyster shells born from the sea circulating through the land and returning to the region as sake.
It also conveys the hope that through this sake, people will experience the rich nature, food culture, and daily lives of the Ise-Shima region.
A Sake Designed to Be Enjoyed with Matoya Oysters
Through continuous dialogue with Ohta Sake Brewery, the goal was to create a sake that complements the region's food culture.
It features the fresh taste unique to unpasteurized sake, with a balanced acidity and a clean finish.
[Tasting Notes]
It is characterized by well-balanced, rich acidity and a clear, crisp finish. Despite being dry, it has a rich and fruity mouthfeel. It is highly complete as a standalone sake, and when paired with Matoya oysters (raw or grilled), it enhances the umami and depth of both. This is a special sake crafted specifically to accompany Matoya oysters. It also pairs perfectly with other seafood.
Highly refined sake with a rich and fruity mouthfeel
Passing on the Story of Regional Circulation to the Next Generation
The purpose of this initiative is not merely sake production.
It aims to utilize oyster shells as regional resources and foster a system connecting agriculture, fisheries, manufacturing, and construction to build a sustainable future for the region.
'Matoyameguri' marks the first step in this vision.
Sato Mariculture will continue to communicate the unique value of Ise-Shima by connecting the sea and land, people and industries.
The naturally rich Matoya Bay
Product Name
Matoyameguri (Matoya Circulation)
Volume
720ml
Price
2,900 JPY (tax included)
Alcohol Content
17%
Rice Polishing Ratio
60%
Ingredients
Rice (100% Kaminohoshi from Shima), Rice Koji (Mie Prefecture rice)
Manufacturer
Ohta Sake Brewery Co., Ltd.
Sales Locations
Sato Mariculture Direct Sales Shop
"Umai Mon Hiroba" inside VISON and others
[Company Overview]
■ Company Name: Sato Mariculture Co., Ltd.
■ Address: 889 Matoya, Isobe-cho, Shima City, Mie Prefecture
■ Representative: President Daiki Hamachi
■ Founded: 1925 (Taisho 14)
■ URL: https://seijyoumatoyakaki.com/
[Operating Stores]
A restaurant where you can enjoy fresh oysters year-round
■ Matoya Oyster Terrace
Address: 889 Matoya, Isobe-cho, Shima City, Mie Prefecture
Business Hours: 10:00–15:00 (Last Order 14:30)
Closed: Tuesdays and irregular holidays
Contact: 0599-57-2612
Hot Pepper: https://www.hotpepper.jp/strJ003715242/yoyaku/hpds/
Seasonal Ise-Shima ingredients served in courses
■ Bettei Matoya
Address: 939-6 Matoya, Isobe-cho, Shima City, Mie Prefecture
Within the grounds of Grand Mercure Ise-Shima Resort & Spa
Business Hours: 17:00–21:30
Contact: 090-2737-0108
Reservations: https://www.hotpepper.jp/strJ004576987
[Inquiries]
Sato Mariculture Co., Ltd.
Contact: Public Relations, Iwakura
MAIL: info@seijyoumatoyakaki.com
TEL: 0599-57-2611
About Sato Mariculture Co., Ltd.
Sato Mariculture Co., Ltd., founded in 1925 (Taisho 14), is the sole cultivation facility for 'Matoya oysters.' Nurtured by the rich satoumi (coastal sea) of Shima City, Mie Prefecture, the company has cultivated and sold safe, high-quality edible oysters for over 100 years. While preserving traditional techniques, it is undertaking new challenges such as restaurant operations and the 'Satoumi Circulation Project,' which reuses oyster shells as fertilizer for rice cultivation and sake brewing. Through this circular model spanning fisheries, agriculture, and sake production, the company aims to create sustainable value that connects the sea, people, and the future of the region.
FAQ
What are Matoya oysters?
Matoya oysters are high-quality edible oysters farmed in Shima City, Mie Prefecture, nurtured by rich coastal ecosystems.
What is special about the 'Matoyameguri' sake?
Brewed from 'Kaminohoshi' rice grown using oyster shell fertilizer, it features balanced acidity and a clean finish.
Where can I buy Matoyameguri sake?
Available at Sato Mariculture's direct sales shop and 'Umai Mon Hiroba' inside VISON.
How are oyster shells reused?
Discarded shells are used as agricultural fertilizer for cultivating sake rice.
Which companies are involved in this project?
Ohta Sake Brewery and Debara Heavy Machinery collaborate on brewing, land development, and farming.