Masuda Tokubee Shoten Company

Founded in 1675, the brewer boasts of the longest history of 350 years in Fushimi, Kyoto. Adhering to the traditional method of the brewery, Masuda Tokubee started exports about 30 years ago, now reaching out to over 20 countries.

The quality of the Mauda Tokubee brands is highly acclaimed as the best of all. The credit goes to Masuda Tokubee’s in-depth pursuit of the top quality starting with rice cultivation, brewery, and label designing.

Any brewer must maintain the best quality of sake to survive the passage of time in Kyoto.

It is because Kyoto is home to the shogunate government for over 1,000 years.

Many people in power visited Kyoto both from other parts of Japan and abroad. They were served with dishes and sake that had been exposed to severe scrutiny.

The Masuda Tokubee brands were raised in Kyoto, enduring the strict demand for the best taste unlike in any other parts of Japan. The brands often grace the table of the world-class VIPs.

For example, the Masuda Tokubee brands were the first sake to be accepted by the five-star French hotel, Ritz Paris.

Masuda Tokubee is one of the few breweries in Japan that stick to the traditional brewing method in which rice is cultivated by hand and picked only in the depths of winter by the master brewer who draws on his expertise and hunch considering the status of rice and the climate. The master brewer subsequently leads the process of brewing the harvested rice to sake.

“GOKUIN RYOMA” is brewed by Masuda Tokubee, one of the best breweries in Japan, in line with the image of Sakamoto Ryoma.