History of Mikadomatsu

History since the Edo Period

The first generation, Yuemon Matsuoka, was born into a family involved in sake brewing in Anegi, Echigo Kubiki District, a sake-producing region. Yuemon aimed for a location suitable for "sake brewing that seeks perfection," and in 1851 (Kaei 4), he relocated and established his brewery in this area.

At that time, Ogawa Town was a crucial transportation hub where the Chichibu Road and Hachioji Road intersected, serving as a collection point for daily necessities. Numerous markets were held every month, and it flourished as a gathering place for merchants. It is also said that there were many grain merchants who acted as intermediaries, connecting the Chichibu area, which had little rice, with the plains, which produced a lot of rice. Naturally, an environment for enjoying sake was in place, and Yuemon noticed the bustling activity of Ogawa Town.

Brewing Water

This area was not only that, but it was also blessed with "high-quality water" essential for sake brewing. The spring water originating from the Chichibu mountain range is purified by limestone layers, gushing forth as natural water with abundant minerals and high hardness. This unique water, which feels soft despite being hard water, produced the sake Yuemon sought.

This land, with its perfect combination of water, rice, and consumer environment, was more than ideal for operating a sake brewery.

Mikadomatsu

At the time of its founding, the brewery went by the trade name "Osakaya" and sold sake under the brand "Matsuzakari." Later, the current "Mikadomatsu" became the flagship brand.

It is said that "Mikado" represents the highest rank in Japan, and "Matsu" (pine tree) symbolizes prosperity due to its unchanging greenness. The name was given with the desire to "maintain the pinnacle of sake brewing for generations to come."

Mikadomatsu is generally characterized by a fruity and sweet taste, and its product line, including different sizes, numbers up to 150 items. This many items were added to cater to the varying tastes of consumers, driven by the desire to "allow many people to enjoy delicious sake."

President's Sake

Among all the sake brewed with this philosophy, "President's Sake" is particularly popular among customers. This sake, with a name you won't forget once you hear it, began to be sold during the era of the 5th generation, Yuji.

During Japan's rapid economic growth in the Showa era, when Ginjo-shu was not yet widely known, sake was still categorized by a grading system. This sake was released as an ungraded Ginjo-shu, not even special or first-class. This was a pioneer in the distribution of Ginjo-shu in Saitama Prefecture, and its reputation spread, eventually leading it to be called "the brewery that produces the best Ginjo-shu in Saitama Prefecture" at the time.

Originally, this sake was brewed in extremely small quantities for sake competitions, and the remainder was limited to gifts used by our president. The tank was marked with "President's Sake," which is said to be the origin of its name. Today, it is cherished as an auspicious "sake for success" due to its name.

Sake Rice

Driven by the desire to please sake connoisseurs, we are particularly meticulous about "sake rice" in our brewing process. We are committed to specific varieties and origins depending on the type of sake, such as Yamadanishiki Special A-grade rice from Yoshikawa-cho, Hyogo Prefecture, Yamasake No. 4 (commonly known as Tamanane) from Yamagata Prefecture, Bizen Omachi from Akaiwa City, Okayama Prefecture, and Saitama's original Sakemusashi.