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Expert advice
Kijoshu is also the result of a special brewing method in which the amount of water added during the last fermentation stage is reduced and replaced by the addition of sake.
By replacing the water with sake, the mixture is gently concentrated, giving the signature of Kijoshu, a succulent-soft and velvety infusion. The refreshing, well-balanced acidity that flows after the rich sweetness makes this Kijoshu unique.
We like generous notes of ripe banana, wild mushrooms, wet wood, caramel, dulce de leche, buttered notes.
Our perfect combination : blue cheese, foie gras, veal sweetbread, wine for dessert, vanilla ice cream, raisin
MASUDA SHUZO
Since its creation in 1893, the Masuda brewery, better known as Masuizumi (fountain of happiness in Japanese), is dedicated to the traditional Iwase-Machi handicraft district located between the Sea of Japan and the peaks of Mount Tateyama, in the suburbs of Toyama.
