Matsunotsukasa Junmai "Cuvee Mosaic" (2024 release)

Matsunotsukasa Junmai "Cuvee Mosaic" (2024 release)

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Blended sake made with different kinds of rice, with different polishing ratios, from different harvest years, and with different water sources. Mosaic is made with 50% of Junmai Ginjo Arabashiri 2021, 35% of mixed aged sake, and 15% of Junmai Daiginjo Omachi 2022. Mosaic contains 8 different sake: R2 Arabashiri, R3 Blue Label, H30 Kame Blue, H30 Kame Azolla, R1 Junmai Ginjo, R1 Raku T-157 mixed, R3 Omachi. About 2 gallons of limestone water from Mount Ibuki was added in the end to adjust alcohol and flavor. The impact of this limestone water is tremendous and draws a clear line to the reductive, limestone-inflected wines of France. 

From Nancy Matsumoto's article on Punch:

The organic counterpart to IWA is Matsuse Brewery’s Cuvée Mosaic, the second vintage of a series that grew out of conversations between head brewer Keizo Ishida and the Bay Area natural wine and sake seller Alex Bernardo. Matsuse’s Ishida is among the Japanese sake makers striving to articulate a sake style that can rival the terroir-driven brilliance of a grand cru Burgundy wine. Just as he prefers multivintage blended Champagnes to single-vineyard Champagnes, he wanted to create complexity and depth by blending his own sakes. His Mosaic combines bottled and tank-pasteurized sakes brewed with five rice varieties, four spontaneous yeast strains and three types of water. Rather than expressing his own personality, Ishida hopes to capture the “gentle, authentic quality of our quiet rural landscape in Shiga prefecture.” 

Rice: Yamadanishiki, Ginfubuki
Semaibuai: 55%, 60%
Yeast: #9 (Kanazawa), #10 (Kumamoto)
Acidity: 1.4
Water: Well water at Ryuo and Yasu (semi-soft and hard)
SMV: +/-0
Alcohol: 16.2
Best served: Room temp, warm
Food pairing: Fermented food