In 1893, Kamejiro Masuda founded his sake company in Asahikawa, Hokkaido. Twelve years later, he relocated the company to his hometown of Iwase, Toyama. Masuda then established MASUIZUMI, a name signifying “A Spring Full of Happiness.”
Targeting Geishas at a nearby port, the name proved to be a stroke of genius, as it resonated with its intended audience. MASUIZUMI’s immediate success cemented its place as the company’s flagship brand, a testament to Masuda’s vision and enduring legacy.
MASUIZUMI SPECIAL
- Rice
- Yamada Nishiki
- MIGAKI
- 50 %
- ABV
- 16 %
A pioneering JUNMAI DAIGINJO sake, first brewed in 1995. MASUIZUMI used double the koji for a bold sake, then aged it in Burgundy barrels to create a unique profile. Masuda sought the best barrels, avoiding overpowering oak by using aged casks. This sake offers a symphony of subtle flavours: vanilla, nut, and butter notes dance with the essence of the barrel.
MASUIZUMI × HENRI GIRAUD Chene d‘Argonne
- Rice
- Yamada Nishiki
- MIGAKI
- 50%
- ABV
- 16%
Thanks to the success of MASUIZUM SPECIAL, opportunities arose to collaborate with various breweries overseas, including whisky and champagne producers. Notably, they aged sake in Henri Giraud’s prestige champagne barrels, known for the brewmaster’s handcrafted wood. This limited-edition sake boasts pronounced tea, chestnut, and brandy notes, a testament to the unique partnership.
MASUIZUMI KIJOSHU
- Rice
- Ancient Rice
- MIGAKI
- 90%
- ABV
- 15%
KIJOSHU is a variety of sake that is produced by brewing sake instead of water, possesses a robust richness and a high residual sugar content, which is reminiscent of fortified wines. Made from ancient rice that is rich in flavour, this sake is intended to resemble a Sauternes-style sake. The oak casks in which it is aged impart a subtle sense of maturity, as well as the flavours of caramel, nuts, and vanilla.
MASUIZUMI PLATINA
- Rice
- Yamada Nishiki
- MIGAKI
- 35%
- ABV
- 15%
Masuizumi’s Special Cuvée, a prestige sake originally intended for the owner’s enjoyment, is bottled as “PLATINA” after only the two best tanks (of four brewed) are chosen based on aroma.
MASUIZUMI R-KIMOTO
- Rice
- Yamada Nishiki
- MIGAKI
- 50%
- ABV
- 16%
The R-KIMOTO is brewed using the traditional KIMOTO sake brewing method, known for its labour intensity. This meticulous technique creates a sake with a unique balance: light maturity, a robust body with subtle notes of biscuit, toast, and lactic acidity.
MASUIZUMI R2 – wine yeast sake –
- Rice
- Yamada Bo
- MIGAKI
- 50%
- ABV
- 15%
MASUIZUMI partnered with Dom Pérignon’s former cellar master, Richard Geoffroy. Using wine yeast he sourced from France, they crafted a sake with intriguing aromas of strawberry, violet, and tea, reminiscent of wine. Yet, its core remains distinctly Japanese, balancing sweetness from rice with the elegance of sake.
MASUIZUMI OMACHI JUNMAI DAIGINJO
- Rice
- Omachi
- MIGAKI
- 50%
- ABV
- 17%
This JUNMAI DAIGINJO showcases Omachi rice’s unique character. Its full body and rich flavour boast classic banana and apple notes, alongside intriguing hints of jam, caramel, and smokiness. It perfectly complements the bold flavors of grilled Wagyu beef, making it a perfect pairing for KANPAI CLASSIC YAKINIKU experience.
MASUIZUMI PERO
- Rice
- Yamada Nishiki
- MIGAKI
- 58%
- ABV
- 12%
This JUNMAI boasts a refreshing mouthfeel and subtle melon sweetness, perfect for those seeking a sake with a lower alcohol content similar to white wine. Its slight acidity adds a touch of vibrancy.
MASUIZUMI JUNMAI DAIGINJO
- Rice
- Yamada Nishiki
- MIGAKI
- 50%
- ABV
- 16%
This premium JUNMAI DAIGINJO boasts elegance. Crafted with the finest Yamada Nishiki rice from Taka-cho, Hyogo, it offers a delightful aroma of apple and banana, followed by honeyed flavours. The lingering finish is punctuated by a touch of sweetness.
MASUIZUMI JUNMAI DAIGINJO BO
- Rice
- Yamada Bo
- MIGAKI
- 50%
- ABV
- 15%
Named “Bo” after the exceptionally rare Yamada Bo rice, this sake embodies scarcity. Grown in sheltered mountain valleys to avoid typhoon damage, these tall rice plants present a unique cultivation challenge. The resulting sake boasts an elegant aroma with hints of banana, lotus root, and melon. Its pure taste delivers a clean and refreshing finish.