Founded in Kyoto by Hidehiko Matsumoto, Nichinichi Jozo is dedicated to crafting sake that draws out the smooth, profound character of the brewing water that flows through Kyoto’s basin. With a strong focus on food pairing, the brewery creates sake designed to elevate the dining experience. Located about 15 minutes south of Kyoto Station, the brewery sits in an area surrounded by mountains on three sides. Blessed with rich underground spring water and a dry winter climate, the location offers ideal conditions for sake brewing. At Nichinichi Jozo, sake making begins not only in the brewery, but also in the rice fields. All rice used for brewing is grown under contract, with some cultivated in the brewery’s own fields. By carefully working from lactic acid fermentation onward, the brewery expresses the natural umami of rice in a gentle, honest style—sake that reflects both the land and the seasons.