Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Masuizumi Barrel Aging Kijoshu
Masuizumi Barrel Aging Kijoshu
Class: Confidential
Rice: Confidential
Rice-Polishing Ratio: Confidential
Brewery Location: Toyama
Food Pairings: Mimolette cheese, blue cheese. marinated shrimp, foie gras pickled in sake lees, mildly sweet desserts
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.
Awards: International Wine Challenge - Aged Sake Division: Gold Award 2020 & 2021
Size: 720ml
Location: CA Distribution
Brewery: Masuda Sake Company Ltd.
Founded: 1893
Profile: The storehouse is located in the middle of the townhouses and restaurants of the shipping wholesaler that once prospered in the trade of Kitamaebune.Toyama Prefecture is sandwiched between the Sea of Japan and the Tateyama mountain range, and is blessed with seasonal seafood such as firefly squid, white shrimp, yellowtail, yellowtail crab and yellowtail in Toyama Bay, and mountain vegetables such as wild vegetables in early spring. Yes, Manju Izumi says, "It is a sake that is grown with delicious ingredients and complements any dish."
