Online sake brewery study abroad report (extra edition)
Online sake brewery study abroad isA sake experience service where you can connect directly with local sake breweries and toast together while staying at home.It is.
You can also taste the thoughts and personality of the creator, and through sake you can learn about life, make new connections, and"Oshizou"It becomes a place where things are born.
In our regular report articles on studying abroad at sake breweries, we introduce the sake breweries that have appeared on our programs in the past, but this time we will introduce them to you.Extra edition！
Not a sake brewery but a person.“Toji”We focused on.
That person is a master brewer, butThe legendary brewer who launched the sake brand ``Hinoshima Muso'' that bears his name."Shinji Hinoshita"(Nagayama Sake Brewery)Mr!
At Hands-On SAKE, we affectionately call him "Big Brother."
The reason why we promote Kusaka Toji and ``Kusaka Muso'' is not just because of its appeal as a drink, but because we believe that Shinji Kusaka himself has deep value.
At the young age of 28, he became the youngest brewer at the time, and the fact that he continues to create brands beyond the sake brewery is an extremely rare figure in the sake industry.
In this article, we will introduce the new challenge that will be the culmination of Kusaka Toji's life so far!
“Living Legend” Chief Brewer Shinji Kusaka
Shinji Hinoshita is a master brewer who was born in Hiroshima in 1965.
After setting the record as the youngest brewer (28 years old) at Chiyonoharu Sake Brewery, he established his personal brand Kusaka Muso at Murashige Sake Brewery.
After that, he moved to Amabuki Sake Brewery (Saga Prefecture), but at the retirement age of 60, he left Saga and started a new career as a brewer at Nagayama Sake Brewery (Yamaguchi Prefecture) at the end of 2025.
Kusaka is a brewer who has left behind various legends and unique anecdotes other than sake brewing, such as being a muscle training enthusiast who admires Bruce Lee, having participated in SASUKE, and being a big baseball fan.
Let's take a look back at his magnificent life.
“Sake brewing is a puzzle” From salesman to youngest brewer
In fact, when young Kusaka was young, he was active as a salesman for a major nationally famous bread manufacturer.
His sales performance was so good that he said, ``I could even give a lecture on sales (lol).''
What I learned from my daily life as a salarymanThe secret is to "sell yourself, not the product."
In other words, it means ``telling people what others can't do and what only you can do, and first of all, get them to trust you as a person.''
This sales philosophy later became the brand that bears his name."Hinoshima Musou"It is still strongly reflected in the way he stands with his shoulders on his shoulders.
The reason why Kusaka Master Brewer entered the field of sake brewing was not because he had a particular interest in sake, but because he had a strong will to hate losing.
One day, there was a gathering of relatives, and a distant relative who was a brewer was there.
It also has the meaning of a little social greeting,
When I asked him, "What is the world of a chief brewer like?", a relative of the chief brewer answered,
"This is not a world for young people today. You can't do it."It seems that he was dismissed.
Perhaps this is Kusaka Toji's innate personality, but my heart is lit.
Well then,"Why don't you become a brewer?"And.
``I hated that old man. He was so bossy,'' Kusaka says with a laugh, but it is quite ironic that he is now the master brewer himself, having been dismissed by his hated relative, the chief brewer.
The next moment, he announced that he would quit his job as a bread maker on the spot, saying, ``Okay, I'm going to do some training, so please introduce me to the brewery,'' so perhaps it wasn't so much a fire that lit up in his heart as a raging flame.
Afterwards, the first place they visited was Miyake Honten (Senpuku), which was introduced not by a relative of the chief brewer, but by Kusaka chief brewer's sister's father-in-law.
At the time, 21-year-old master brewer Kusaka was faced with an environment filled with extremely veteran craftsmen, with an average age of 65.
``Everyone thought that this child would give up after about three days anyway, so everyone was ignoring her.The whole time.''As Master Brewer Kusaka says, even when some young people enter the brewery in their 20s, they quit after about a week at most due to the rigor of the training.
On the contrary, Kusaka master brewer not only has an overly strong spirit that says, ``Okay, I'll break the record if I hold out for a week,'' but also overcomes the extremely tough days, both mentally and physically, with his ``determination and sense of responsibility.''
Furthermore, my sister's father-in-law, who introduced me to the brewery, passed away in an unexpected accident, which made me feel even more responsible for choosing this path.
``My sister's father-in-law, who introduced me to the brewery, was a very nice man. So if he hadn't passed away, I might have told my sister's father-in-law, ``I can't do it anymore,'' and quit.''At the same time, I felt a deep sense of obligation.
The words of a relative who was a brewer whom he hated, ``It's impossible for young people today,'' come back to Kusaka's mind.
``Anyway, I have to make it through the next six months,'' he pushes himself, doing chores like cleaning the toilets and baths used by elderly master brewers every day.
One day, during these days, Toji Kusaka asked a veteran brewer at the brewery, ``How long does it take to become a brewer?'' The answer that came back was,
"About 20 years," he said.
It is true that sake brewing requires many stages of work and a vast amount of knowledge and experience.
However, according to Kusaka chief brewer, "When I hear that, I lose my dream of becoming a master brewer. I don't think I can spend that much time on it."
Even today, there are young people who are heirs to breweries, or who study brewing at university and become master brewers after graduation, but back then, it was a world where techniques were truly stolen. Only by persevering and gaining experience for 20 years can you become a full-fledged person.
It can be said that the craftsmen were creating sake that was filled with the craftsman's commitment and soul.
However, through this experience, Master Brewer Kusaka also has the following to say to the younger generation:
"First of all, it's important to put yourself in that world. You can learn by putting yourself in that world, and if it doesn't work, you can change direction."First, he talks about the importance of experiencing things first.
And I had to endure it for about 3 months. A slight change will occur.
People around him started thinking, ``Perhaps this kid might continue to make sake,'' and little by little they began to teach him how to make sake. However, it's a small change, and the main thing is still chores. The situation continued for about another year, with no knowledge whatsoever about sake brewing.
However, around the second year, you definitely start to grasp something. Then, as they read books, they learn about the work that goes on in the brewery, and little by little, the work and knowledge that had been separate until now becomes connected in their minds and bodies.
Before I knew it, I was obsessively absorbing the know-how of sake brewing. About that time,
``From about my second year onwards, I don't remember anything other than studying about sake brewing.I don't remember anything else.I was so engrossed in sake brewing that I was waking up every two hours every day.''
After a period of being obsessed with sake brewing, Kusaka began to feel that he might be able to become a sake brewer.
Finally, the training period is 7 years. The young man, who until now was just "Mr. Kusaka," is now 27 years old and will be moving to Chiyonoharu Sake Brewery, and will soon become a member of the company.On his birthday, he turned 28 years old at the brewery, and at the same time, he finally became Kusaka Chief Brewer.
Not only did he achieve his long-cherished dream of becoming a master brewer, he also set the record for being the youngest master brewer at the time.
However, while this would be a success story of a young man who became a sake brewer at a young age and broke the conventional wisdom of the sake industry, that is not the case at that time in the industry's image of ``youth''.
Even Chiyonoharu, who joined the brewery as a brewer, was told by those around him that he would probably spoil the sake anyway, and that he wouldn't be able to do much of anything.Although he didn't hear it directly, he actually heard such negative comments from those around him.
I would like to reiterate that a long time ago, the position of ``Beauty Master'' was special in a sense, and in order to gain credibility and trust, ``age'' and ``years of experience'' were necessary.
After serving as the brewer at Chiyonoharu Sake Brewery for seven years, despite being caught up in the various turmoil that is unique to the industry, he moved to Murashige Sake Brewery Co., Ltd. in Iwakuni City, Yamaguchi Prefecture.
However, even here, the brewer was not welcomed just because he was a brewer; in fact, there was already a brewer at this brewery, and Kusaka, the brewer, was involved in sake brewing in a position other than that of a brewer. In other words, it's "starting from scratch" again.
Even though he had acquired the knowledge and experience as a chief brewer, he found himself in a new world where he could not function as a chief brewer. However, Mr. Kusaka speaks positively as follows.
“There are things you can learn from other master brewers.Also, once you are no longer a chief brewer, you have to strengthen your motivation to increase your motivation.”
Before being a brewer, as a person involved in sake brewing, he overcomes adversity with determination and a sense of responsibility.This may be Kusaka Toji's way of life, and perhaps his way of life as a person.
Kusaka, the brewer who gave up his position as an excellent salesman for a major bread maker and jumped into the world of sake brewing, has the image of being an unconventional and barrier-breaking person.
First of all, his sake brewing is extremely precise, which stems from the environment in which he was surrounded by super veterans when he was young, and the knowledge and experience he gained from working at multiple breweries.
Kusaka chief brewer is“Sake brewing is a puzzle.”says.
Once you have a correct answer, you can calculate backwards from that answer.
This way of thinking is probably based on his experience as a former top salesman. They are not just ``people who make sake,'' but they have a thought process that allows them to put together the structure of sake brewing, and they are truly ``people who brew sake.''
This is evidenced by the fact that Kusaka Toji was independently practicing the ``yeast blend'' method, which is now the mainstream at competitions across the country, even before this method became popular.
"Kusaka Musou" is a signature product. This is made by putting fragrant yeast (1801) and delicious yeast (901) into separate tanks, and then mixing them after squeezing them. If they are combined in one tank, the reproducibility will be lost and the effort will be doubled, but this is the method they came up with.
“I believe that alcohol is something that is made, not something that is made.It is a process where there is a blueprint and the puzzle is put together.So when you have experience, there are many pieces, so you know how to deal with it.”says.
Well, Kusaka Toji's daily routine is ``muscle training''.
When we visited the brewery or the home of chief brewer Kusaka, we were shocked to find that the room was lined with muscle training equipment such as dumbbells and ab rollers.
He says he does this for about an hour every day at home, and you can clearly see from the thickness of his shoulders and neck that he's been training a lot. Especially the back muscles are amazing!
``In the beginning, I started training my body to avoid catching a cold in the winter,'' he says, clearly showing his sense of responsibility and seriousness as a master brewer who competes for physical strength.
Mr. Kusaka has a strong body and always has a positive spirit, but he has actually undergone 12 surgeries for bladder cancer. Still, he
"I can't help it that I got sick. But I'm totally fine!"I laugh it off.
He resumed muscle training immediately after surgery and is passionate about sake brewing, a lifestyle worthy of the name ``Musou''.
Kusaka has loved baseball since childhood, and while he maintains the heart of a boy who treasures his collection of 30,000 baseball cards and the autographed bat of manager Shigeo Nagashima, he is always taking on new challenges.
Behind this bright smile, I feel that there is a rebellious spirit, perseverance, a sense of responsibility, and above all, a strong passion to make something of a mark in life, and a message that ``people should live freely.''
Birth of “Kusaka Musou”
A bottle of Japanese sake with a bright red color that catches the eye. The name is"Hinoshima Musou".
The word ``Kusaka Musou'' itself has the meaning of ``excellence that is unparalleled in the world or even in heaven.''
Although no documentation remains, it is said that the name ``Musou'' comes from the legend that Miyamoto Musashi's father, ``Shinmen Munisai,'' defeated the Yoshioka clan (the Shogun family's swordsmanship instructor) in a match held in front of Yoshiaki Ashikaga, and was given the title of ``Kusaka Musou Technician (Tenka Musou).''
Accordingly, two swords were placed on the label, and the words "Kusaka Musou" were written in the master brewer's handwriting.
``Kusaka'' has the meaning of ``world'' or ``nation,'' but he chose to include his own surname in the brand name. This is extremely unusual in the world of sake.
In other words,This brand is not a brand tied to a sake brewery, but rather a brand that embodies the brewer's personal philosophy and techniques.I can say that.
Furthermore, the fact that the trademark is owned by the individual rather than the brewery to which he belongs means that he is responsible for the entire brand.
``I will make sake that bears my name so that I don't feel ashamed of myself.''
I learned this when I was a salesman.The philosophy of ``Before I sell you a product, I want you to trust me as a person first'' became the core of the brand.Carrying his own name on his shoulders, he began his uncompromising pursuit of sake brewing.
A red bottle that symbolizes Kusaka Musou. In fact, this birth is deeply connected to a conversation at a Japanese restaurant in Osaka.
“Kusaka-san, can you make sake more cool and stand out?”
Upon receiving this suggestion, Master Brewer Kusaka decided to use a red bottle that was inspired by Carp Red from his hometown of Hiroshima, as well as the red color of the famous Italian car that he admires. This is also said to be the first of its kind in Japan.
Of course, in the conservative Japanese sake world at the time, ``Akabin'' was something close to taboo.“If the taste, bottle, and label of the sake are not all linked, it will not reach the customer's heart.”It seems that there was a thought.
He says that this visual impact is also the first step to solidifying the brand.
In addition, Kusaka Toji's sake brewing does not rely solely on the intuition of the craftsmen. As mentioned above, he asserts that ``alcohol is not something that occurs naturally, but something that is designed and created like a puzzle.''
As mentioned above, Kusaka chief brewer used his own unique method from an early stage to incorporate yeast blends, which have now become mainstream.
The yeast used in Kusaka Musou are ``No. 1801,'' which has a gorgeous aroma, and ``No. 901,'' which has a strong flavor.
These ingredients are prepared in separate tanks, bringing out the characteristics of each, and finally mixed in the ratio that feels ``the most delicious.''
“For example, in the case of a human being, if you talk to them, you will know whether or not you are compatible with that person.Since we can't talk directly about yeast, you won't know if sake brewed with different yeasts will work together unless you actually combine them in various ratios. So we have no choice but to change the preparation temperature over and over again and do trial and error."
By fitting every last piece of a puzzle perfectly, we were able to create the ``most delicious'' flavor that captivated even the French people who visited our brewery.
Mr. Kusaka always says, ``I want to leave behind proof of my life.''
In fact, they have revived "Yeast No. 8," whose distribution had previously been discontinued, and purposely used its strong acid as a weapon.Never stop challenging yourself to do what no one else has done = what only you can do.
The sake brand ``Kusaka Muso'' created by such a person can be said to be a product that is filled with the lifestyle of Shinji Kusaka as a person and brewer, including taste and design.
Kusaka Musou Series Final Chapter [Last Treasure]
- The culmination of 30 years of master brewing experience -
Kusaka Musou Series Final Chapter [Last Treasure]
2024,“Kusaka Musou Ryuho Ginjo Kasutori Shochu 3 Years Storage in Sherry Barrels” Projecthas been published on SAKE Kurafan.
This is not just a limited edition sake, but one that can be said to be the culmination of Kusaka's master craftsmanship.
The ``dragon'' and ``phoenix'' in the naming symbolize harmony and circulation, and express the worldview of ``both the end and the beginning.''
The main feature of this sake is that it is based on ``kasutori shochu'' that has been ``aged for about 3 years in sherry barrels.''
Furthermore, the blend of ginjo sake lees and yeast creates a complex aroma and flavor that goes beyond the boundaries of Japanese sake.
When you put it in your mouth, the aroma of aging spreads out, followed by a soft sweetness and a long aftertaste. It goes beyond Japanese sake and has a depth that somehow reminds you of whisky.
This "Last Treasure" project achieved its goal amount in the blink of an eye after its release. In the end, the support amount was 1,856,000 yen.We achieved over 370%!
The culmination of 60 years! “Book of Five Rings” to be published
The culmination of 60 years - the philosophy behind the special project to deliver the "Reborn Kusaka Musou" and the "Book of Five Rings."
Kusaka brewer has pursued his own unique style of sake brewing.
A book will be released in May 2026 that will summarize the history and philosophy."Kusaka Musou - The Book of Five Rings"In addition, we started crowdfunding by selling a set with Kusaka Musou, and thanks to everyone's support, we were able to achieve our goal. Thank you very much!
Now,This ``Book of Five Rings'' is an introductory book on sake brewing aimed not only at sake lovers, but also for beginners who want to learn more about sake.It becomes.
While explaining basic knowledge such as sake rice, yeast, and preparation in an easy-to-understand manner, the master brewer's philosophy and techniques behind the sake ``Kusaka Muso'' are explained.
As you may know, the title ``Book of Five Rings'' comes from the writings of master swordsman Miyamoto Musashi.
This book also adopts a five-chapter structure called "Earth, Water, Fire, Wind, and Sky," and explains the essence of sake brewing by overlapping it with Mr. Kusaka's own experience.
For Mr. Kusaka, who will reach his 60th birthday in November 2025, this book is not just a commemorative book. A “message” to pass down to the next generation the techniques, failures, challenges, and determination to make sake that we have accumulated over the years.There is also.
Even after becoming the youngest brewer, he has spent his days working in the field no matter the environment, working hard with brewers and working on sake.
The accumulation of these efforts has formed the unique brand name ``Kusaka Musou,'' and ``Kusaka Musou - The Book of Five Rings'' is filled with Mr. Kusaka's life itself.
For those who have been familiar with sake for a long time, this is a book that will give you an insight into the brewer's philosophy. For those who are about to step into the world of sake, this book can be said to be an entryway to understanding its depth.
★Club fan page:
https://sake-kurafan.com/collections/crowd_funding/products/hishitamusougorinnosyopj
Kusaka Musou lineup
Kusaka Musou Junmai 60
This is truly Kusaka Musou! The representative "Kusaka Musou Junmai 60".
The biggest attraction isA rich flavor that sits firmly on your tongue!
However, the taste is not heavy at all, and it hits the palate lightly, letting the umami of the rice spread through the air, before disappearing with an exhilarating sharpness as it passes down the throat.
ThisIn other words, an exquisite balance that is ``rich but not tiring of drinking.''It is a feature!
In particular, ``Namazake'' and ``Origarami Nama'' have outstanding freshness, a gorgeous aroma reminiscent of apples, and a smooth texture.
On the other hand, the "heat-heated type" has a more well-defined flavor profile and a calmer drinking experience.
The pairing recommended on the official website is ``cheetara and salted fish.'' Because sake has a rich flavor, it goes perfectly with the saltiness and richness of fermented foods and delicacies.♪
Furthermore, if you choose Nama Sake, you can enjoy sashimi, sushi, and tempura.
``Origarami Nama'' has a creamy texture and a dry aftertaste, making it an excellent drink to accompany meals.
"It's mellow but not heavy, and it's delicious yet easy to drink."
It doesn't have a flashy ginjo aroma, but instead focuses on the flavor of the rice, with a sharp aftertaste.
It's a sake that stays close to the drinker, yet still retains a strong individuality.
■Kusaka Musou Junmai 60 Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Yamada Nishiki |
| Rice polishing ratio | 60% |
| Alcohol level | 16 degrees |
Kusaka Musou Junmai Daiginjo 45
When you pour it into a glass, the first thing that hits you is the refreshing and elegant scent that only Ginjo sake can have.
When you put it in your mouth, the attack is very smooth. From the clear mouth, the soft flavor of rice spreads out gracefully.
What is impressive is that the sourness and slight bitterness in the second half come together and disappear quickly by the time it reaches the throat.
So to speak, this“Beauty at the edge” is the main attraction of “Kusaka Muso Junmai Daiginjo 45”!
The ``Namazake type'' has a fresh, lively feel, while the ``Origarami Namazake'' has a soft flavor.
``Hiire'' has a well-balanced and calming taste, and each one has a different expression.
rice, water, yeast.
The unique characteristics of each sake are brought out to the fullest, and the result is a unique sake quality that is ``transparent yet deep in flavor.''
Furthermore, the acidity and flavor of this sake go perfectly with Japanese food.
Particularly recommended are white fish sashimi, kombujime, and vinegared dishes.
It elegantly brings out the light flavor of the fish.
In addition, the raw sake type goes well with sashimi such as scallops, red sea bream, and flounder.
The pasteurized type goes well with "Japanese food made with grilled fish and soup stock"!
The appeal of this sake is that it is designed to be enjoyed with food, along with the gorgeousness typical of Junmai Daiginjo.
While summarizing the elements such as aroma, transparency, taste, and sharpness at a high level, the final result is“The power of Japanese sake”It is designed to leave .
■Kusaka Musou Junmai Daiginjo 45 Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Aizan |
| Rice polishing ratio | 45% |
| Alcohol level | 16 degrees |
Kusaka Musou Junmai Sparkling
“Japanese version of Domperi”!? “Kusaka Musou Junmai Sparkling”――
This “Kusaka Musou Junmai Sparkling” is"Powerful gas and sharp dryness"Sparkling sake with a distinctive feature.
At the time of development, Toji Kusaka
``Other sake breweries had produced a variety of sparkling sake, so if we were to introduce sparkling sake later on, it wouldn't make sense to do it in the ordinary way.''
ThereDom Pérignon, also known as the “King of Champagne”, was selected for development.It was.
“I was wondering if I could make something like Dom Peri.”
It is said that they actually investigated Domperi's gas pressure and calculated how close they could get to it when designing it.
However, creating a unique sparkling sake was not so easy.
In the case of sake, during the secondary fermentation stage, the gas pressure inside the bottle becomes too strong, causing the bottle to break. On the other hand, when Dom Peri's gas pressure rises to a certain level, the yeast is removed by turning the bottle upside down to stabilize the gas pressure inside the bottle. Instead, the yeast is removed, so the taste will be different from sake, which emphasizes the power of yeast.
Master brewer Kusaka, who has always been a yeast-based sake brewer, finally arrived at the use of ``1801 yeast'' through trial and error.
This yeast has a gorgeous aroma, but "fermentation settles down before the gas pressure increases too much."Therefore, it is said that they have arrived at the perfect balance.
Furthermore, this sparkling is designed to be dry rather than sweet. The reason is
``We wanted it to be easy to match with food,'' says Kusaka Toji.
Recommended pairings areKifrai, kiss tempura, and cheese dishes.
The refreshing bubbles and sharp acid cut through the oil, creating a flavor that rivals the bitterness of oysters.
In fact, a regular customer who has been drinking this sake since the Iwakuni era once said that it was ``similar to Dom Peri.''
In response to these words, chief brewer Kusaka said,
"That's right. I made it to match that," he said.
In the end, ``Kusaka Muso Junmai Sparkling'', which can be called the ``Japanese version of Dom Peri'', was born.
This bottle is packed with Toji Kusaka's inquisitive spirit, playfulness, and reliable technique.
■Kusaka Musou Junmai Sparkling Spec■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Saga no Hana |
| Rice polishing ratio | 60% |
| Alcohol level | 13 degrees |
Kusaka Musou Junmai Shichigo Kimoto
This junmai sake is brewed using Kimoto-zukuri using Kyokai No. 7 yeast, which is highly praised for its stability and balance.
The texture is slightly juicy and flavorful, with a good balance of acidity!
It starts with a muscat-like aroma, and has a good balance of acidity, umami, and sharp aftertaste, making it a satisfying drink.
The constellation Draco depicted on the label is a constellation that twists around the North Star, and the brewer Kusaka designed this shape to resemble the number 7.
Hiding this sense of playfulness is one of the ways to enjoy Kusaka Musou.
■Kusaka Musou Junmai Shichigo Kimoto Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Koji rice: Saganohana/kake rice: Kinumusume |
| yeast | Association No. 7 Yeast |
| Rice polishing ratio | 60% |
| Alcohol level | 16.5 degrees |
Kusaka Musou Junmai Yago Kimoto
scorpio labelis impactful"Kusaka Musou Junmai Yago Kimoto"。
It is hardly used now,We purposely use “Kyokai No. 8 yeast,” which is often treated as “historical yeast.”I'm doing it.
Why is No. 8 no longer used?
This is because the stability of fermentation is slightly lower than No. 6 and No. 7, meaning that the quality varies depending on the master brewer's technique, environment, and experience.
Conversely,It is a yeast that tests the skill and experience of the toji, and Toji Kusaka was ahead of the times and took on the challenge of using No. 8 yeast.
It has a calm aroma without being flashy and a moist flavor. The taste emphasizes softness rather than sharpness.
The unique sourness of No. 8 yeast is added to the rich flavor of rice, and the more you drink it, the more addictive it becomes.
In addition, sake made with No. 8 yeast does not deteriorate at all no matter how many years it is left at room temperature.
It can be said that it is a drink that suits the modern tastes where aged sake is attracting attention.
The chief brewer's recommended way to drink it is piping hot! As the temperature drops, the acidity of No. 8 yeast takes on a variety of expressions.
By the way, the Scorpio label indicates that the brewer himself is a Scorpio. It is filled with humor unique to the brewer, who likens the addictive No. 8 yeast to poison and the shape of a scorpion to the letter ``8''.
■Kusaka Musou Junmai Yago Kimoto Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Koji rice: Saganohana/kake rice: Kinumusume |
| yeast | Association No. 8 Yeast |
| Rice polishing ratio | 60% |
| Alcohol level | 16.5 degrees |
Kusaka Musou Junmai Daiginjo 35 Ryuho
This one isIt is characterized by its transparent taste, which is created by polishing the sake rice to 35%.
When poured into a glass, an elegant and gorgeous LaFrance-like ginjo aroma emerges, and in the mouth, the soft sweetness and delicate flavor spread quietly, and the aftertaste is sharp and crisp, typical of Kusaka Musou.
It has an exquisite balance that allows you to enjoy it with food without getting tired of drinking.
The sake name ``Ryuho'' is a combination of the auspicious symbols of a dragon and a phoenix.
As the name suggests, it means "strength and elegance." It has a taste that expresses both.
While polishing the rice, aroma, flavor, and aftertaste, all of them are harmonized.Emphasis on “ease of drinking” above all elseIt can be said that the quality of the sake is exactly what the chief brewer Kusaka was aiming for.
Also, if you drink it not too chilled, at around 10 degrees Celsius, you can enjoy a richer balance of aroma and flavor.
Recommended pairings are ``white fish seasoned with kelp,'' ``sashimi of sea bream or flounder,'' ``light Japanese food,'' and ``cream-based dishes.''
The "technique" and "sensibility" honed by Master Brewer Kusaka create a piece that resonates beautifully.
■Kusaka Musou Junmai Daiginjo 35 Ryuho Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Yamada Nishiki from Hyogo Prefecture |
| yeast | K901・K1801 |
| Rice polishing ratio | 35% |
| Alcohol level | 16.5 degrees |
Kusaka Musou Junmai Nine
``Kusaka Musou Junmai Kugo'' stands out from the type that leaves an impression with its gorgeous scent.“Sake that goes with food”.
Up until now, in the Kusaka Musou series, we had separately prepared 1801 yeast, which brings out the aroma, and No. 9 yeast, which deepens the flavor, and then blended them exquisitely to take advantage of the individuality of each.
However, this “Junmai Kugo” isBy intentionally using only No. 9 yeast, this product focuses on ``umami'' rather than aroma.It is finished as.
A calming aroma and a gentle flavor of rice.
It's not flashy, but it has a depth of flavor that you won't get tired of drinking.
Far from interfering with the flavor of the dish, it gently brings out the contours of the ingredients.
When served cold or at room temperature, it has a light and crisp taste, and goes perfectly with Japanese food such as sashimi, grilled fish, and simmered dishes!
On the other hand, when you warm it up, the expression changes even more. As the temperature rises, the rich umami flavor derived from rice spreads out, making it a natural addition to dishes using dashi stock, yakitori, and home-cooked dishes such as meat and potatoes.
This is a book with such gentle power that it will make the whole dining table comfortable.
■Kusaka Musou Junmai Nine Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Saga no Hana |
| yeast | K901 |
| Rice polishing ratio | 60% |
| Alcohol level | 16 degrees |
Shinji Kusaka Q&A
- Why did chief brewer Shinji Kusaka launch the sake brand ``Kusaka Muso'' that bears his name?
- Master brewer Kusaka reflects the philosophy he cultivated during his time as a salesman, ``Selling yourself, not the product,'' in his sake brewing, and he maintains an attitude of competing under his own name. In addition, he became the youngest brewer at the age of 28, and is a rare person who continues to create brands that go beyond sake breweries.His way of life is reflected in the brand name "Kusaka Muso."
- What is Kusaka Musou's distinctive method of sake brewing?
- Chief brewer Kusaka describes sake brewing as a ``puzzle'' and creates sake based on a detailed blueprint. In particular, the unique blending method of preparing fragrant yeast (1801) and flavorful yeast (901) in separate tanks and mixing them after squeezing was practiced even before it became mainstream at competitions across the country. Although it is time-consuming, this method allows for highly reproducible sake brewing.
- What led Mr. Shinji Kusaka to pursue a career in sake brewing?
- He was originally a salesman for a major bread manufacturer, but when his relative, a brewer, dismissed him by saying, ``This is not the world for young people these days,'' his competitive nature was stimulated, and he decided to become a brewer. Rather than an interest in sake, it was my determination at that time that became the driving force for me to dive into the world of sake brewing.
Summary
The brewer, Shinji Hinoshita, is something of a heretic in the sake industry.
Born in Hiroshima, he transitioned from being a salesman for a major bread maker to the world of sake brewing, and at the age of 28 he set the record as the youngest brewer. After that, he launched his own brand called ``Hinoshima Muso'' and continues to pursue his own unique style of sake brewing.
The philosophy of ``sell yourself, not the product'' that he cultivated in his sales career would later become the core of the ``Kusaka Muso'' brand.
What led me to pursue a career in sake brewing was the frustration of being told by a relative, the brewer, ``You can't do it for a young guy these days.''
He immediately quit his sales job and entered the world of sake brewing.
The first brewery I entered was a world of super veterans, with an average age of 65 years old. Young people endure an environment that rarely lasts, gradually gain the trust of those around them, and rapidly absorb technology in their second year. ``The chief brewer was so immersed in his craft that he had no recollection of anything other than making sake.''
Then, at the age of 28, in his seventh year of training, he became the chief brewer. He set a record as the youngest brewer at Chiyonoharu Sake Brewery.
``Sake brewing is a puzzle. Alcohol is not something that can be made, but something that is made.'' is Kusaka's creed.
The representative brand ``Kusaka Musou'' is the first in the world to adopt a unique and time-consuming method of preparing 1801 yeast and 901 yeast separately and blending them at the end.
In 2024, we will develop the culmination of the project, ``Kusaka Musou Ryuho''.
Based on kasutori shochu aged in sherry barrels, this sake has the depth and complexity of whisky.
Kusaka Toji has a unique background, as he does muscle training on a daily basis and has even competed in SASUKE. Even though he underwent 12 surgeries for bladder cancer, he continued to make sake, and his attitude truly embodies the word "incomparable."
His path was full of challenges and adversity as a heresy, but he turned all of that into strength and built a unique brand.
The philosophy of ``first dive into the world, then think about it'' is reflected in the sake called ``Kusaka Muso''.
How to participate in the online sake brewery study abroad program?
“I want to know more about the thoughts of sake brewers!” “I’m interested in studying abroad at a sake brewery online!”That's calledPlease join us below!
This will be a valuable opportunity to talk directly with a different sake brewery every month, so you might find one you can recommend.♪
We look forward to your participation!
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
↓ ↓ ↓
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
*Past report articleshereFrom! !
Hobbies: Standing bar, going to rock bars, gym, cooking, movies
