From "Sake-Making Warehouse" to "Food-Crafting Warehouse," Connecting Japanese Food Culture for the Next 100 Years: Yasufuku Matashiro Shoten, a Sake Brewery

We are participating in April Dream, an initiative aiming to share dreams on April 1st. This press release represents the dream of 'Yasufuku Matashiro Shoten'.

We are a sake brewery that has long operated in Nada, Hyogo. Since our founding, what we have cherished is not just the sake itself, but the 'time when food and sake resonate together'.

As times change, values and food culture diversify, we have made a resolute decision.

From 'Sake-Making Warehouse' to 'Food-Crafting Warehouse'

[Image Grid]

Sake is a beverage that enhances the deliciousness of food.

Our brewery has continued to brew sake, focusing on sake as a food accompaniment, since its founding in 1751.

'Delicious food, delicious sake!'

However, in an era where choosing not to drink alcohol is becoming more common, is this enjoyment the exclusive privilege of those who drink alcohol?

We want people who drink alcohol, and those who don't, to enjoy the richly expanding food experience.

Precisely because we have focused on accompanying food and mutually enhancing each other, we want to build the foundation for a new tradition as a brewery that 'crafts food'.

We aim to brew not just sake, but the very 'food culture' that combines Japan's unique 'mouth seasoning' eating style, born from rice cultivation, with 'drink x food' to expand the dining experience.

[Image Grid]

Expanding the Richness of Food with Both Sake and Non-Alcoholic Options

We are now proposing dining experiences that enrich meals by combining 'drink x food' through beverages that mutually enhance delicious food.

In sake, we offer 'Daikoku Masamune' to be enjoyed with food, 'Ushito Teppan' for Wagyu beef, and 'KASANE' to complement modern Japanese cuisine with its blend of Japanese and Western influences.

For non-alcoholic options, we have 'Genmaicha 88', made from sake rice, for enjoying Japanese cuisine.

[Image Grid]

**For those who like alcohol, and those who don't. For those who drink, and those who don't. We want to create a world where people can gather around the same table and share the same delight.**

**This is what we consider 'the richness of food'.**

[Large Image]

The Future We Want to Realize

[Large Image]

* **To cultivate a new food culture where food and beverages resonate on equal footing.** * **To broaden the enjoyment of food, transcending the line between 'can drink alcohol' and 'cannot drink alcohol'.** * **To connect and expand Japan's food culture, born from rice cultivation, to the next generation and the world.**

From now on, through product development, events, and pairing proposals, we will spread new standards for 'drink x food' that go beyond just sake.

We hope this will not only expand the possibilities of sake but also become the foundation for a new tradition that passes on Japan's food culture itself to the next generation.

[Annotation] * "April Dream" is a project by PR TIMES where companies share their future dreams on April 1st. We are serious about achieving this dream.

Company Profile

* Company Name: Yasufuku Matashiro Shoten Co., Ltd. * Representative: Haruhisa Yasufuku * Address: 1-5-23 Mikage-tsuka-cho, Higashinada-ku, Kobe City, Hyogo 658-0044, Japan Tel: 078-851-0151 / Fax: 078-851-0156 * URL: https://www.matashiro.jp/ * Shop: * Directly managed by the brewery "11th Generation Matashiro" Online Shop: https://11th.matashiro.jp/ * Directly managed store of "11th Generation Matashiro" (1-5-23 Mikage-tsuka-cho, Higashinada-ku, Kobe City, Hyogo Prefecture)

"Upholding the concept of 'crafting food,' we are a sake brewery in Nada-Gogo (Mikage) founded in 1751. We produce small quantities through manual preparation. As a legitimate Nada sake known for its richness and crispness, we specialize in brewing techniques that enhance flavor through aging, leveraging the characteristics of 'Aki-agari' (sake aged for autumn). In 1995, our wooden brewery was completely destroyed in the Great Hanshin-Awaji Earthquake. The last remaining reinforced concrete building reached the end of its lifespan in 2013, facing the crisis of closure. However, Hakutsuru Sake Brewing Co., Ltd., also in Nada-Gogo, proposed the joint use of brewery facilities, allowing us to continue brewing within Hakutsuru's No. 2 brewery. Our representative brand is 'Daikoku Masamune'."

"In recent years, we have released series such as 'Ushito Teppan' (for Wagyu beef), developed specifically for Kobe beef, 'Genmaicha 88' (non-alcoholic) for Japanese cuisine made with Yamada Nishiki sake rice, and 'KASANE' for modern Japanese cuisine. We continue to propose enriched dining experiences through 'drink x food' via events like sake x curry and sake x beef pairings."

[Image Grid] Keywords: April Dream, Sake, Non-alcoholic, Events, Pairing, Gourmet, Kobe, Hyogo Prefecture, Sake Brewery, Genmaicha