Masumi “Nanago”
Masumi “Nanago”
Saucy, stylish daiginjo for the 21st Century

Seventh Heaven

A new-style daiginjo for the 21st Century with a saucy attitude. Brewed using the old yamahai method with Assn. No. 7 yeast, discovered at Miyasaka Brewing Co. in 1946.

Nagano Prefecture

Chubu

masumi-nanago
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 “Nanago”

Technical Specifications

Classification: Junmai Daiginjo
Rice variety: Miyamanishiki
Yeast: Association No.7, House Yeast
Brewing method: Yamahai

45%

polishing ratio

16%

alcohol

1.9

acidity

+1.0

SMV


Serving recommendations

Nanago’s lively taste complements many non-Japanese foods. It goes equally well with salads, omelettes and French and Italian seafood dishes. Refrigerate after purchase and serve at 10–15 degrees.

Restaurant & Retail Guides

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

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