HOW TO ENJOY
PAIRING
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.
SERVING
Best chilled, in a a champagne flute or tulip.
about this brewery
Masumi/Miyasaka Brewery
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.