Sparkling Origarami
Fermented in the bottle and sold unfiltered “on-the-lees,” Origarami combines crisp bubbles and wine-like acidity with the savory umami richness of sake.
Prefecture
Nagano Prefecture
Region
Chubu
Miyasaka Brewing Company
Nagano Prefecture
Masumi is one of the great names of the sake world, admired throughout Japan for its unshakable down-to-earth reliability. The brewery where it is made was founded in 1662 in the town of Suwa, where a tradition of precision craftsmanship had led to the development of the silk spinning trade. Masumi achieved great prominence in 1946 with the discovery of a new yeast variety, “Nanago” or Association No. 7. With its gentle aroma and ease of use Nanago continues to be used by over half of the breweries in Japan.
Technical Specifications
Classification: Specialty (Sparkling)
Rice variety: Yamadanishiki
Yeast: N/A
Brewing method: Sokujo
55%
polishing ratio
11%
alcohol
N/A
acidity
-49.0
SMV
Serving recommendations
Pour chilled. A zesty companion for sashimi, fresh vegetables and young cheese. Pairs naturally with miso-cured or marinated dishes.
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Masumi “Nanago”
Kamoizumi “Nigori Ginjo”
Kamoizumi “Umeshu”
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Masumi “Okuden Kantsukuri”
