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Shikishima Tokubetsu Junmai Muroka Genshu

Shikishima Tokubetsu Junmai Muroka Genshu is an unfiltered, undiluted sake representing the brewery's first step in reviving the Shikishima label. It is made of Yamada Nishiki rice milled to 60%.
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Sake specs

Prefecture
Aichi (愛知)
Rice type
Yamada Nishiki (山田錦)
Polishing rate (semaibuai)
60%
Alcohol content
18-19%
SMV
1.7
Acidity
1.7
Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒)

Itō Shikishima Tokubetsu Junmai Muroka Genshu "Step 001" (敷嶋 1歩目 特別純米 無濾過原酒) is an unfiltered, undiluted sake representing the brewery's first step in the revival of the Shikishima label. It is made of Yamada Nishiki rice milled down to 60%. As the original brewery had been in the process of being set up, Step 0 was produced at Fukumochi Shuzō Brewery Co. (株式会社福持酒造場) in Nabari, Mie Prefecture. Step 001 is the first batch made in the original location in Handa, Aichi Prefecture. It is the first sake Itō Masaru, the ninth-generation brewmaster, crafted as tōji. He describes Step 001 as mild in taste due to careful heating and a resting period of two months.


Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒) Shikishima Tokubetsu Junmai Muroka Genshu (敷嶋 1歩目 特別純米 無濾過原酒)



Itō Sake Brewery, Handa, Aichi

About the brewery

Brewery
Itō Brewery
Name in Japanese
伊東
Address
9-108-1 Kamezakichō, Handa, Aichi 475-0023
Phone
0569-29-1125
Website
Itō Sake Brewery was founded in 1788 and produced its famous Shikishima brand for 212 years until 2000 when it closed its gates. In 2020, Itō Masaru, the ninth-generation scion, decided to revive the family business after his grandfather had passed away. To produce the first batch, Step 0, he leased the facilities of a brewery in Mie Prefecture and invented a recipe for a new type of Shikishima. This batch became Step 0.5. Itō Masaru reacquired a liquor manufacturing license in 2021 and produced Step 001 in the brewery's original location in Kamezaki, Handa.

In November 2021, Itō Masaru started a crowdfunding campaign at Campfire in which 602 supporters raised 9,052,401 JPY that went towards the production of Step 001.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
It was just a coincidence that we found Itō Masaru's crowdfunding campaign on Campfire. Reading how he had given up his day job at NTT Docomo to relaunch his family's sake brewery that had ceased operations in 2000 was enough to get hooked! In hindsight, I wish we had joined Masaru's next "Steps", his 2023 and 2024 brews, too. I hope he'll consider new crowdfunding campaigns. :)

His Muroka Genshu is made of Yamada Nishiki rice that was polished down to 60%. It has an earthy nose, with notes of fungi and a mildly sweet aroma. True to a genuine Genshu, it is quite rich and "dense", with refreshing acidity and lovely yet unobtrusive sweetness. As it's undiluted, it comes with an alcohol content of 18 to 19%. The new Shikishima has an interesting and deep character with many different layers stimulating your palate; a slightly spicy finish with lingering acidity.


After the crowdfunding campaign had ended on 27 December 2021, Masaru kept updating the contributors regularly. According to him, there were many days of trial and error: he'd acquired his sake brewing license on 4 December, started steaming the rice and prepare the koji on the 10th and entered the "yeast stage" on the 13th. On the 28th, the brewing was finished. The photo below shows the finished unrefined sake.

ito-masaru-2021-12-28.jpg


On New Year's Day, he reported that the unrefined sake was still in the process of fermentation. The photo below shows the moromi (醪), the fermented sake mash when the mash produces bubbles (水泡 suihō). Later on, the bubbles will grow in size and look like pebbles. They are called iwa-awa (rock bubbles). During this stage, the fermentation process picks up in intensity.

ito-masaru-2022-01-01.jpg


The next photo shows the moromi on 13 January, halfway through fermentation. In the beginning, there was active bubbling, but the alcoholic fermentation had calmed down considerably at this stage, and the number of bubbles decreased. Subsequently, the toji will determine the timing of the pressing while keeping a close look at the data, the taste and the aroma.

ito-masaru-2022-01-13.jpg


On 21 January, the pressing (上槽 jōso) was completed.

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On the 28th, the sake had been pasteurised, ready to be bottled. Masaru called this his most taxing day, as he wasn't familiar with the machinery, but succeeded with the help of the brewery staff. He also informed the contributors that he'd wanted the taste to develop a bit more before delivery asking everyone for patience. He already felt that Step 001 would be superior to Step 0 the year before.

ito-masaru-2022-01-28.jpg


13 February: shipping! :)

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All review photos courtesy of Itō Masaru.
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sake information

Category
Tokubetsu Junmai
Added by
JREF
Views
1,176
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒475-0023 愛知県半田市亀崎町9-108-1

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