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| Sake Name | Masuizumi Barrel Aging Kijoshu |
| Foundation year | 1893 |
| Name of the owner | Mr.Ryuichiro Masuda |
| Generation | 5th |
| Name of the master brewer | Mr.Kiichiro Hatanaka |
| English URL | http://www.masuizumi.co.jp/upbringing_en.html |
| Production year | 2011 |
| Annual production per 720ml bottle | 1300 |
| Rice Variety | Private |
| Rice polishing ratio | 90 |
| Water source | groundwater |
| Ideal temperature to serve | 5℃ |
Ryuichiro Masuda is the fifth-generation owner of Masuda Sake Company, established in 1893. He is the foremost destroyer/innovator, and at the same time, the most ardent defender of sake-making in Japan today.
His challenges and partnerships which push the potential of sake-making to new heights never cease to astound us: sake made with Dom Pérignon yeast strain, sake aged in Domaine Ramonet wine barrels, sake brewed in collaboration with Chivas Regal.
We recommend that you visit his native Iwase town in Toyama City, where Japan’s traditional techniques and beauty of form have been faithfully passed down. He has transformed Iwase into a top gastronomic destination by bringing in tableware artists and chefs. And of course, Masuizumi, the brewery’s representative brand, will be present in any food scene there.
