Masuizumi Kijoshu Oak

Description

A luxurious oak-aged Kijoshu with layers of honey, dried fruit, vanilla, and toasted oak. Rich yet beautifully balanced by lively acidity, it offers a long, elegant finish and is an exceptional match for fine cheeses, desserts, and savoury dishes alike.

Sweet style sake, Kijoshu is brewed with the same procedure as ordinary sake but instead of adding water as final step of creating fermenting mash process, alcoholic sake is added. Therefore activity of yeast gradually slows and more sweetness from koji remains.

The refreshing, well-balanced acidity that flows after the rich sweetness makes this Kijoshu unique.

Produced by Masuda Shuzo, Toyama Japan

Founded 1893 in the city Iwase in Toyama prefecture at the Japanese west coast. The area is famous for its excellent cuisine based on fish and seafood. The sakes of the Masuizumi brewery pair very well with this cuisine.

Tasting notes

Appearance Deep golden amber. Nose Rich aromas of honey, dried apricot, vanilla, toasted oak, and caramel with hints of nuts and spice. Palate Luxuriously smooth and full-bodied, offering flavours of dried fruit, maple syrup, vanilla, and roasted nuts, balanced by refreshing acidity. Finish Long, elegant, and warming with lingering notes of oak, honey, and sweet spice.

Serving

Suggestions: Chilled (10–12°C): Best to highlight its balance of sweetness and acidity. Neat: Ideal for enjoying its layered complexity. Dessert Pairing: A wonderful alternative to dessert wine. After Dinner: Excellent as a digestif.

Pairs with: Blue cheese Foie gras Roasted duck Crème brûlée Dark chocolate desserts Dried fruits and toasted nuts