Masumi “Arabashiri”
Masumi “Arabashiri”
Fresh and vibrant, with savory flavor notes

First Run

Fresh and vibrant, with lilting acidity and satisfying flavor amplitude. Savory notes add to the taste enjoyment. Made with a strain of the No. 7 yeast discovered at Masumi’s brewery 70 years ago.

Nagano Prefecture


Masumi “Arabashiri” bottle
Miyasaka Brewing Company

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.

Masumi “Arabashiri”

Technical Specifications

Classification: Nama Junmai Ginjo
Rice variety: Sankeinishiki, Hitogokochi
Yeast: Masumi No.7 (proprietary)
Brewing method: Sokujo


polishing ratio







Serving recommendations

Practically exploding with flavor, “Arabashiri” pairs well with robust foods—even Cuban and Brazilian fare. Important: “Arabashiri” is nama, or unpasteurised. Keep refrigerated at all times and serve chilled.

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