Fine Sake Tradition

Located 10km south of Wakayama City, "Kuroe City" is a city of craftsmen who has prospered as lacquerware producing area since the Muromachi period. It was a difficult start for the brewery in the Meiji era (1868-1912) as the brewery expanded its business to liquor sales and residential land development. During world War II, the farmland was lost due to the destruction of farmland and post-war, the owners were reluctant to expand its production sale due to an uncertain future. While they lagged in terms of expansion, the brewer grew in strength with quality production. The owners continue to take this approach of producing high quality sake, even on a small scale by focusing on high quality production.

Black Cow shows the determination of the brewery to carry on the local tradition when brewing a legitimate pure rice sake. Black Cow is gaining popularity because it uses well water from the brewery.

Awards:

1988: Received a gold medal at the National New Sake Appraisal

1989: Received a gold medal at the National New Sake Appraisal

1991: Received a gold medal at the National New Sake Appraisal

2014: Construction of first gold medal-winning raw material processing building at the National New Sake Appraisal

2015: National New Sake Appraisal Gold Award

2015 IWC Sake Category, Junmai Ginjo, Junmai Daiginjo Category GOLD Award

Koshu/熟成古酒  means “old” or “aged sake.” This informal term refers to sake that’s been aged at the brewery for some time before release.

In general, sake tends to get darker, more savory and more mellow with age. How the sake is aged has a huge impact on the final results.

It may be refrigerated throughout this period, or allowed to mature at room temperature. It may be aged in a metal tank, a wooden barrel, or after bottling. Some breweries may even employ a combination of the methods above, or blend together koshu brewed in different years to achieve a desired flavor profile.

Flavours

It has well-balanced sweetness, acidity, bitterness and umami (savoriness) while still containing the characteristics of Japanese Sake. When poured, it sends out sweet aromas like nuts, caramel and vanilla. Its golden color, thick texture and long finish are also its uniqueness.

It is best to be consumed at room temperature, just like whiskies and other spirits. A Sake cup / glass shaped like a wine glass is recommended to swirl and enhance its rich aromas, like red wine or brandy.

Matsumidori Brewery

Matsumidori Brewery began in the Edo period as a shubo manufacturer selling to the sake brewers in the Tsugaru area. Shubo is the yeast required in large amounts in order to ferment sake. 

Later, the business turned to sake brewing in 1904, with the intention of crafting the ideal sake that is "meticulous about ingredients, meticulous about craftsmanship, safe to enjoy, loved by the local community, and possessing a flavor that never grows old."

Awards

Rokkon Tiger's Eye was awarded numerous gold meals at IWC and Kura Master for their fine attention to sake making. Find out more information here