First Run
Savory lift at first sip, then the exuberant taste of fresh-pressed sake. Smooth and balanced, lingering finish, a springtime delight.
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: Hitogokochi, Sankeinishiki
Yeast: Masumi No.7 (proprietary)
Brewing method: Sokujo
55%
polishing ratio
17%
alcohol
2.1
acidity
-6.9
SMV
Serving recommendations
Pan-seared trout, miso-braised chicken, fines herbes omelette, yuzu daikon. Important: “Arabashiri” is nama, or unpasteurized. Keep refrigerated at all times and serve cool.
You might also like…
Masumi “Yuzu Liqueur”
Tedorigawa “Kinka”
Tamagawa “Red Label”
Kamoizumi “Koju”
Nagurayama “Nigori Ginjo”
