Posts Tagged ‘増一酒造’

Shizuoka Umeshu: Masu-Ichi Brewery

August 21, 2008


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Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Every year more local breweries are offering “umeshu” eminently popular in summer when it is most appreciated poured over a few ice cubes!

Masu-Ichi Brewery in Shizuoka City has just entered the fray with concoction called “Denjiro”, which actually is the master brewer/toji’s trade name as he is the second apprentice of Denbei Kawamura, the man who created the Shizuoka Yeast.

It contains less alcohol, 7~8 degrees, as compared to the more usual 15 degrees, making it very easy to drink by ladies and younger people in particular.

Masu Ichi Brewery: “Denjiro”, “Tsuka/Plum Aroma” Umeshu

Alcohol: 7~8 degrees
Plums, sake, sugar.
Bottled: July 11th, 2008

Clarity: very clear
Colour: light red/pink
Aroma: light, dry, plums
Body: velvety
Taste: Shortish tail. Plum taste discreet, not overwhelming. Elegant. Dry.

Overall: Makes for a great light aperitif in hot summers!

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Shizuoka Vintage Sake (1): Masu-Ichi

June 22, 2008


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The Japan Blog List

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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I have the particular luck to know a liquor shop, Matsunaga Saketen (Japanese), whose owner, Mr. Matsunaga, has collected and safely stored sake from the Showa Era, that is, since 1988 and before! He even has introduced his stock on the internet, a document that any Japanese-reading sake-lover ought to consult!
But I certainly will not limit myself to reading!
Melinda, Etsuko and even Tim are going to scream unfair! selfish! &%$#”#$ or whatever else, when they find out I have decided to explore the whole Shizuoka stock. Mr matsunaga also has other brews from different regions as demonstrated by the two Niigata sake dating back to 1977 I was gracefully offered to taste when I paid him a visit last Thursday to get my first two vintage bottles! Absolute nectars!

Masu Ichi Brewery (Shizuoka City): Junmai Nama Tsume, August 7th, 1987

Note: labels then did not follow the present classification system and do read a bit quaint:
This brew is declared as 二級/Second Grade. It also bears the mentions 米だけの酒/sake made from rice only, and 高級清酒/high grade sake!

Alcohol: 15~16 degrees
Contents: 300ml


Unusual shape for a 300ml bottle, too!

Clarity: Very clear
Colour: Almost transparent
Aroma: Oaky but discreet, hints of nuts and almonds
Body: Velvety to fluid
Taste: Short tail. Dry at first, then mellowing inside mouth. Junmai tingle.
Bitter chocolate, nuts, almonds.
Turns dry with food.

Overall: Very well preserved and easy to drink considering its old age. Just a faint hint of “oldishness”. Very different impression from present day sake, but very pleasurable. Reminded me of sake I used to drink a long time ago: more earthy and macho (Tim, don’t ask me!).
Lots of character, complex.
Could be enhanced by warming it first (300ml was ot enough to explore that particular route, unfortunately!).
A sake devised for food.

Shizuoka Sake Tasting 23-2: Masu Ichi Brewery

December 19, 2007

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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酒ブログ(日本語)
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masuichi-honjozo.jpg

Kouji Masui, the 7th generation Master Brewer at Masu Ichi Brewery in Shizuoka City has always shown a very independent character in his brewing, in spite of his being a disciple of Denbei Kawamura, the man who revolutionezed Shizuoka Sake.
His recent honjozo is another example of his singular talent:

Masu Ichi Shiboritate Honjozo
Rice milled down to 60%
Bottled in December 2007

Clarity: very clear

Colour: almost transparent

Aroma: light. Discreetly fruity, hints of melon and pear

Body: velvety

Taste: Dry, clean touch with a tingle. Fruity: melon.
Turns complex with food.
Dry acidity revealed later with bitter chocolate.
Dryness lingering in mouth.

Overall: Probably a sake more suited to gentlemen.
Easy to drink. Welcome acidity.
Drier and sharper than most Shizuoka Sake.
Dryness disappears with desserts: makes for an interesting discovery.