Sake Matinee
With a lower alcohol content than most sakes (12%), “Shiro” is smooth and gentle, with sweetness and acidity in finely etched balance. Ideal for lunchtime sake-sipping, with enough body for evening enjoyment as well.
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: Junmai Ginjo
Rice variety: Miyamanishiki, Yamadanishiki
Yeast: Masumi No.7 (proprietary)
Brewing method: Sokujo
55%
polishing ratio
12%
alcohol
1.5
acidity
-3.0
SMV
Serving recommendations
Shiro’s mild 12% alcohol content makes it an easy-going dining companion. Pairs well with salads with citrus accents, grilled shrimp & chicken and pasta primavera.
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Masumi “Okuden Kantsukuri”
Masumi “Sanka”
Dewazakura “Dewasansan”
Masumi “Nanago”
Sohomare “Junmai Ginjo”
