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
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.
Classification: Junmai Ginjo
Rice variety: Miyamanishiki, Yamadanishiki
Yeast: Masumi No.7 (proprietary)
Brewing method: Sokujo
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.