ABOUT THIS BOTTLE
Outwardly, it looks just like sparkling wine, but what you get is far from grapes. It has a lovely umami presence followed by a savory depth midway, and finishes off a with lingering honey finish.
Rice Polishing Ratio
This sake is made from Yamada-Nishiki rice that has been polished to 55%.
HOW TO ENJOY
Because it's umami heavy, it goes well with mid-course dishes, not just as an aperitif. Wonderful with washed-rind cheeses, risotto—especially complements lobster and truffle risottos, black cod with miso or bass.
Best chilled, in a a champagne flute or tulip.
Masumi, a nationally admired sake brand, was founded in 1662 in Suwa, where a tradition of precise craftsmanship led the city to become the center of the silk industry. Still today, this attention to detail remains at the heart of the Masumi philosophy. In the 1920's, the brewery fell on hard times.The brewery's president, Masaru Miyasaka, appointed a young, 28-year-old sake prodigy named Chisato Kubota as toji. The two travelled up and down Japan, knocking on the door of the master and seeking knowledge.