MASUDA SHUZO
Brewery: Masuda Sake Company Ltd.
Founded: 1893
Located in the heart of a historic neighborhood in East Iwase City, Masuda Shuzo Brewery honors the long-standing traditions of Masuizumi while continuously demonstrating an inherited spirit of innovation. Heavily influenced by the rich food culture of Toyama, Masuda Shuzo’s sake is crafted with distinct character that complements the local cuisine. As one of the first breweries to produce ginjo-style sake, they remain committed to returning to its roots, thoroughly pursuing the fundamental question: “How far can we go with just water and rice?” With this philosophy, they strive to create world-class sake that resonates not only in Japan but across the globe.
TOYAMA
PRODUCTS
Tasting Notes
By repeatedly brewing sake using sake itself, a rich yet sharp-flavored sake is produced.
Overview
Food Pairings: Mimolette Cheese, Blue Cheese, Marinated Shrimps, Foie gras pickled in sake lees, Goat milk cheese
Specifications
Class: Futsushu
Style: Kijoshu
Rice: Undisclosed
Rice-Polishing Ratio: Undisclosed
ABV: 15%
Size: 500ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
The rice is polished using the flat polishing technique, resulting in a delicate sake with few miscellaneous flavors despite the high polishing ratio. The fruity and mild ginjo aroma is well-balanced.
Overview
Food Pairings: Sashimi, Carpaccio
Specifications
Class: Junmai Ginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 58%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
This sake is crafted using wine yeast, featuring a fruity aroma similar to fresh fruits. It has a gentle sweetness balanced by a pleasant touch of acidity.
Overview
Food Pairings: Sashimi / Carpaccio / Roasted Duck
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50%
ABV: 15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
It has a rich depth of flavor, with the umami of rice gently expanding in your mouth. The robust taste is perfectly balanced by a firm acidity, creating a crisp and refreshing finish.
Overview
Food Pairings: Roast Beef / Marinated Shrimp / Sashimi / Yakitori
Specifications
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: 58%
ABV: 15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Kijoshu is made by incorporating sake instead of water during the last step of fermentation, lending a sweeter, richer, and more concentrated flavor, similar to noble rot wine. This product is a rare Kijoshu-style sake aged in oak barrels giving it more complexity and depth than regular Kijoshu. On the nose, there are aromas of oak, honey, black pepper, and butterscotch. This full-bodied sake is smooth and rounded with notes of cinnamon, toffee, and the nuances of honey are enhanced by the barrel aging. Delicious as is or transform it into a Old Fashioned cocktail with an orange peel and bitters. Since this sake is stored and aged in oak barrels, there may be some sediment from the barrel.
Overview
Food Pairings: Mimolette cheese, blue cheese. marinated shrimp, foie gras pickled in sake lees, mildly sweet desserts.
Specifications
Class: Unclassified
Style: Kijoshu, Genshu
Rice: N/A
Rice-Polishing Ratio: N/A
ABV: 14-15%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Pronounced aroma of yellow apple, pear, honeydew melon, orange blossom. Gentle and smooth texture. Well balanced long finish.
Overview
Food Pairings: Sashimi, Sushi, Carpaccio, Insalata Caprese, Prosciutto and melon, Salmon Tartare.
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50%
ABV: 16%
Size: 720ml
Tasting Notes
The aroma reveals ripe pear and caramel, with milky, creamy nuances lightly coated by subtle Scotch whisky notes. On the palate, it offers a fresh, honey-like sweetness reminiscent of green apple, grapes, and chestnuts. The 2024 blend increases the proportion of sake fermented with wine yeast, resulting in a fresh profile where gentle Scotch aromas unfold. Complex and honeyed, it evokes matured creamy fig, walnut, and chestnut, culminating in a sweet, layered, and distinctive character.
Overview
Food Pairing: Uni (Sea urchin), foie gras, blackthroat seaperch, seared bonito, grilled eel, smoked duck, seared Japanese beef, cheese
Specifications
Class: -
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50%
ABV: 16%
Size: 750ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
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