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
![Masumi “Arabashiri” bottle](https://worldsake.com/wp-content/uploads/2022/04/btl-masumi-arabashiri-01.jpg)
![Miyasaka Brewing Company](https://worldsake.com/wp-content/uploads/2020/04/brewery-miyasaka-04-riceMiyamanishiki02.jpg)
Miyasaka Brewing Company
Nagano Prefecture
![map-nagano](https://worldsake.com/wp-content/uploads/2020/03/map-nagano-01-292x300.png)
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.
![Masumi “Arabashiri”](https://worldsake.com/wp-content/uploads/2021/01/label-masumi-arabashiri-02-300x229.jpg)
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.
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