Ikioi Masamune Junmai Daiginjo Gold Carp, 15.6%, 720 ml

This Junmai Daiginjo is elaborated from a variety of Rice in Saké cultivated in Nagano, the "Sankei Nishiki", and glutinous rice, fermented with a yeast developed in the prefecture of Nagano and manufactured by the inhabitants of the region. It offers transparent clarity while delivering a unique and tasty flavor.

The Chai Master, produced this sake according to the Yondan-Jikomi method, called 4-step brewing.

Maruse's unique brewing method, the "Mochigoma Yondan Jikomi" (four-step fermentation with Mochi rice), is a distinct variant of the standard "Sandan Jikomi" (three-step fermentation) standard. While the traditional bracking of the Saké involves three additions of ingredients over four days, their method adds molest steaming rice as fourth step. This ancestral Japanese technique, formerly, is now practiced only by a handful of breweries throughout the country, and exclusively by Maruse in the prefecture of Nagano. The brewery is deeply attached to this traditional process, which it uses for all its regular products, because it gives a unique, rich and always attractive flavor derived from glutant rice.

Ikioi Masamune's design represents a carp climbing a waterfall (front door to succession). The name "carp" of Ikioi Masamune evokes a product created with a new sensitivity thanks to the traditional method of fermentation of the glutinous rice in four stages, and the birth of a new carp. Exploring the new possibilities offered by this method, this Sake offers a wide variety, brewed by exploiting the characteristics of rice in Sake, yeast and glutinous rice.