Masumi “Arabashiri”
Masumi “Arabashiri”
A breath of spring—light, clean and refreshing

First Run

This young, unpasteurised sake is light and clean, but has the refined flavour that usually comes with careful ageing. Made with a strain of the No. 7 yeast discovered at Masumi’s brewery 70 years ago.

Nagano Prefecture

Chubu

masumi-arabashiri
Miyasaka Brewing Company

Miyasaka Brewing Company

Nagano Prefecture

map-nagano

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: Hitogokochi, Sankeinishiki
Yeast: Association No.7
Brewing method: Sokujo

55%

polishing ratio

17.8%

alcohol

2.1

acidity

-2.2

SMV


Serving recommendations

Practically exploding with flavour, “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.

Restaurant & Retail Guides

Where to find Masumi “Arabashiri” in the U.K.

You might also like…

Tamagawa “White Label”

Tamagawa “White Label”

kamoizumi-red-maple

Kamoizumi “Red Maple”

dewazakura-tobiroku

Dewazakura “Tobiroku”

tedorigawa-kinka

Tedorigawa “Kinka”

dewazakura-namagenshu

Dewazakura “Namagenshu”

dewazakura-sarasara-nigori

Dewazakura “Sarasara Nigori”

Share Masumi “Arabashiri” with friends!

Back to top