Description
With a few exceptions, the rice used for sake brewing is not the same as that used for table rice. Brewers look for rices that are low in protein (a vector of rustic flavors often less appreciated) and rich in starch (from which the koji can produce large quantities of amino acids and, above all, sugars for alcoholic fermentation), but also mechanically resistant.
In fact, the vast majority of sakes are made with rice that has been mechanically polished to remove the top layers, which are too rich in proteins and other vitamins undesirable for brewing. However, the grains must come out of the process intact: if they are broken, they will liquefy in the water and prevent the koji from doing its job properly.
For all these reasons, brewers’ demand is concentrated on a few highly specific rice varieties, such as the ultra-modern Yamadanishiki, which is used in the composition of 40% of premium sakes because it is so well adapted to the expectations of today’s brewers: firm, rich in pure starch, plump.
An old-fashioned cuvée
Against this backdrop, Masakura sake from the almost 300-year-old Daishichi brewery seems like a rather brave cuvée: it uses an ancient, rustic and not very sturdy rice, Gohyakumangoku, which is nevertheless stripped of almost 50% of its volume by a new, very slow polishing technique.
Such a high polishing rate automatically places Masakura in the category of the noblest sakes: ginjo. However, Daishichi has chosen to brew it using an ancient technique widely considered inappropriate for this family: kimoto. This method requires brewers to stir the fermentation every four hours to stress the microorganisms, which then produce large amounts of lactic and amino acids to protect themselves from competing organisms.
Storage:
This sake should be stored in a cool place, between 2 and 5°C. As with all sake, we recommend keeping it away from light. For longer storage, it’s best to store the bottle upright in a dark place. If the bottle is lying down, the sake will come into contact with the cork, which can be damaging.
Ingredients:
Water, rice, koji rice (alcohol: 15.5%).
Shelf life:
Before opening and under the right conditions (as described above), this sake can be kept for years. After opening, it’s a matter of taste: the “classic” shelf life is about ten days in the fridge, but some aficionados let their bottles mature in the fridge for three to four weeks, or even longer. It all depends on your taste in oxidized sake.
Serve chilled:
We recommend serving this sake chilled, between 8 and 10°C. A wine glass will allow you to appreciate its bouquet better, but a sake cup will reveal more of its texture. Don’t worry, it’s excellent either way.
Alcohol abuse is dangerous to your health and should be consumed in moderation.