Where the water is good, the sake is good.

The sake of Matsumoto Plain, Shinshu, is made using underflow water from the abundant sources of Utsukushigahara to the east and the Northern Alps to the west.
This water contains plenty of minerals required for sake production, and help to cultivate the koji mold into the right condition, while activating the enzymes that facilitate the dissolving of steamed rice in yeast or fermenting mash. The well water that gushes out is so delicate; it has different qualities depending on the place, even within the same Matsumoto. This of course imparts different flavors for each brewery.
The Matsumoto region's weather with its low humidity even in the summer allows for the production of good sake rice. Water, rice, clear air, and the bitter cold during the winer. There is a special charm to the Japanese sake created here in Matsumoto, Shinshu, where all of these sake-production necessities are fulfilled.
Events where you can casually taste Matsumoto's local sake, like the Shinshu Matsumoto Oraga Haru Nomiaruki (usually held in April), are greatly popular among the locals as well as tourists. Why not try the unique local sake along with the allures of Matsumoto, Shinshu, a 400-year-old castle town?