Providing a richer food experience through 'Drink x Food' for both drinkers and non-drinkers alike! Connecting Japan's food culture to the next 100 years by evolving from a 'Sake Brewery' to a 'Food Culture Fermenter'. Yasufuku Matashiro Shoten
For the 'April Dream' project, Yasufuku Matashiro Shoten, a historic sake brewery in Nada, Hyogo, declared its pivot from just brewing sake to 'fermenting food culture'. They aim to provide rich dining experiences and pairings for both those who drink alcohol and those who do not.
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Connecting Japan's food culture to the next 100 years by evolving from a 'Sake Brewery' to a 'Food Culture Fermenter'. Yasufuku Matashiro Shoten
Our company endorses April Dream, an initiative to make April 1st a day to broadcast dreams. This press release is the dream of 'Yasufuku Matashiro Shoten'.
We are a sake brewery that has long been brewing sake in Nada, Hyogo.
Since our founding, what we have cherished is not just the sake itself, but the 'time when food and sake resonate with each other'.
As times change and values and food cultures diversify, we have made a resolution.
## From a 'brewery that makes sake' to a 'brewery that ferments food culture'.
Delicious food, delicious sake
'Yasufuku Matashiro Shoten', a local brewery in Nada that brews sake by hand
Sake is an alcoholic beverage that makes food taste even better.
Since our founding in 1751, our brewery has continued to brew sake, focusing on sake that pairs well with meals.
'Delicious food, delicious sake!'
However, in this era where the choice not to drink alcohol is increasing, is that enjoyment a privilege only for those who drink alcohol?
We want both those who drink and those who do not to enjoy that rich, expanding culinary experience.
Precisely because we have faced food and worked on bringing out the best in both food and drink,
we want to create a foundation for a new tradition as a brewery that 'ferments food'.
Beyond just brewing sake, we want to ferment the 'food culture' itself, combining Japan's unique 'in-mouth seasoning' dining style born from rice farming, and the 'drink x food' experiences that arose from it, thereby expanding the culinary experience.
Our company endorses April Dream, an initiative to make April 1st a day to broadcast dreams. This press release is the dream of 'Yasufuku Matashiro Shoten'.
We are a sake brewery that has long been brewing sake in Nada, Hyogo.
Since our founding, what we have cherished is not just the sake itself, but the 'time when food and sake resonate with each other'.
As times change and values and food cultures diversify, we have made a resolution.
## From a 'brewery that makes sake' to a 'brewery that ferments food culture'.
Delicious food, delicious sake
'Yasufuku Matashiro Shoten', a local brewery in Nada that brews sake by hand
Sake is an alcoholic beverage that makes food taste even better.
Since our founding in 1751, our brewery has continued to brew sake, focusing on sake that pairs well with meals.
'Delicious food, delicious sake!'
However, in this era where the choice not to drink alcohol is increasing, is that enjoyment a privilege only for those who drink alcohol?
We want both those who drink and those who do not to enjoy that rich, expanding culinary experience.
Precisely because we have faced food and worked on bringing out the best in both food and drink,
we want to create a foundation for a new tradition as a brewery that 'ferments food'.
Beyond just brewing sake, we want to ferment the 'food culture' itself, combining Japan's unique 'in-mouth seasoning' dining style born from rice farming, and the 'drink x food' experiences that arose from it, thereby expanding the culinary experience.