MATSUI - KAGURA KABOSU SANSHO

Brewery Information

Matsui Shuzo, located in the heart of Kyoto and founded in 1726, now boasts a history of more than 300 years. This makes it the oldest sake brewery in Kyoto City. The brewery is known not only for its centuries-old craftsmanship, but also for brewing sacred sake for several historic temples and shrines of Japan’s former imperial capital.

During our visit to Matsui Shuzo, we were especially struck by how incredibly diverse their range is. Although the brewery is known for refined products such as Kagura Midnight, Kagura White, and this remarkable Kagura Kabosu Sansho, the philosophy of Toji Jiemon Matsui revolves above all around authenticity, tradition, and a pure expression of ingredients.

Kagura Kabosu Sansho is a particularly original and expressive liqueur in which citrus and Japanese spices come together in an exceptionally refined way. Technically, we cannot call this “nihonshu,” since extra ingredients such as kabosu citrus and Japanese sansho pepper are added to the liqueur. Even so, the signature of Matsui Shuzo remains clearly recognizable.

Kabosu is a rare Japanese citrus fruit from Oita Prefecture, known for its fresh, aromatic acidity that sits somewhere between lime, yuzu, and green mandarin. Sansho, on the other hand, is a traditional Japanese pepper that does not so much bring heat, but rather a fresh spiciness and a lightly tingling, almost numbing sensation on the tongue.

Right from the nose, the liqueur opens with intense aromas of pine forest, pink grapefruit, and fresh green citrus, supported by the distinctive spiciness of sansho. On the palate, the opening is lively and refreshing, with a beautiful balance of bright acidity, subtle sweetness, and juicy notes of lemon and green orange. The long finish lingers elegantly with hints of lime, ripe yellow lemon, and a refined, almost menthol-like spice.

Within their true nihonshu range, Matsui Shuzo works extensively with traditional rice varieties such as Iwai and Yamada Nishiki. Iwai in particular, a rare Kyoto heirloom rice, plays an important role in their style, bringing a soft texture, elegant umami, and refined structure. Many of their sake are also characterized by pronounced fruity and floral ginjo-ka aromas, with elegance, finesse, and aromatic precision at the core. That same refined and aromatic approach is also clearly reflected in products such as Kagura Kabosu Sansho.

With more than three centuries of history, Matsui Shuzo is today one of Kyoto’s most respected producers, where history, spirituality, craftsmanship, and innovation come together in an exceptionally broad and refined portfolio.}