First Run
Freshness and vigor drive straight through to a crisp, clean finish. Savory notes add to the enjoyment. Made with No. 7 yeast, discovered in 1946 at Masumi’s brewery in Suwa.
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: Nama Junmai Ginjo
Rice variety: Sankeinishiki, Hitogokochi
Yeast: Masumi No.7 (proprietary)
Brewing method: Sokujo
55%
polishing ratio
17%
alcohol
2.3
acidity
-6.0
SMV
Serving recommendations
“Arabashiri” pairs well with robust foods—even Cuban and Brazilian fare. Important: “Arabashiri” is nama, or unpasteurized. Keep refrigerated at all times and serve chilled.
You might also like…
Dewazakura “Dewasansan”
Dewazakura “Junmai Daiginjo Genshu”
Dewazakura “Tobiroku”
Masumi “Sparkling”
Sohomare “Junmai Ginjo”
