 |
Tucked away beneath the great hook of the Noto Peninsula, with the Sea of Japan on one side and the Japan Alps on the other, is the compact prefecture that goes by the name of Toyama. This prefecture is a land of deep gorges and broad agricultural plains, alpine plateaus and hot springs, traditional inns and quiet villages, of towering mountains and the sparkling blue expanse of Toyama Bay.
As you might expect from a prefecture that counts rice as its major crop and that prides itself on the crystal-like clarity of its excellent water, Toyama is rather good at the business of producing Japan's national drink. Without first-rate materials, it is impossible to produce one sake. And among the many makers of quality sake in Toyama, one name to look out for is Masuizumi.
Made in the city of Toyama, Masuizumi is notable for its ginjo-shu and well it might. Ginjo-shu is a rather special kind of sake, painstakingly made from the highest grade of rice. For the drink connoisseur who is looking for the sake equivalent of a single-malt whisky, they will find it in a bottle of ginjo-shu.
|
 |
|
|
|
 |
Difficult to make and very labor-intensive, ginjo-shu was until several decades ago a drink that was made only in small batches and it certainly did not enjoy wide appeal. Gradually, more and more people across Japan began to realize that when it comes to sake, ginjo-shu is in a whole class of its own, and an appreciation for the drink has greatly increased.
For many a sake aficionado, ginjo-shu is nothing less than the epitome of the fine art that is brewing sake, the peak of sake perfection. Ginjo-shu is delicate, complex, sophisticated and always very, very interesting. |
|
