About Kamaya

Chief Brewer and Brewers

  • Chief BrewerHiroaki Matsunuma

    We try to keep as much flavor of the rice as possible. We change the way we wash the rice and how much water we let it absorb depending on the kind of rice in order to make good koji, and aim for a texture that suits the characteristics of the rice we use.
    Also, since we brew the sake using bacteria that is invisible to our eyes, we need to have a complete understanding of the characteristics of Koji and yeast and make no compromises in our management to be able to control their effects and create the texture of sake that we want. As a brewer, I take pride in brewing sake using carefully-grown rice and delivering it to our customers. Every day, we use our five senses to brew sake. I would be honored to have you choose Kamaya’s products.

  • BrewerKoji Matsumoto

    I’ve been working for Kamaya for 20 years, most of which I have spent brewing sake. Because we work with microorganisms in sake brewing, it does not always go as you expect. I have been brewing sake for a very long time, but there only are a handful of times I thought it went well. I think that this is what makes it worthwhile, and it is important to study and work on your sensitivities in order to brew good sake.

  • BrewerTomoya Yaguchi

    It is my third year working for Kamaya. When I entered, I was surprised by the amount of cleaning at the brewery. Because we work with organisms that are invisible to our eyes, we are very careful about cleanliness. I would like to continue studying to be able to brew sake that pairs well with food and makes people say that it is delicious when they try.

  • BrewerKoichi Takei

    This was my third term of sake brewing since I have become a brewer. Over the three years, I have experienced that everything changes every time even if we are brewing the same type of sake with the same type of preparation. It all depends on the condition of the rice, how much water has been absorbed, and how well it was steamed. I would like to value my time with each sake as though it is a once-in-a-lifetime encounter by thinking about the conditions of the ingredients and the organisms at that moment and what is the best thing to do.