Masumi did it again. What did it do, you ask? They created a work of wonder. They paired the delicacy of a daiginjo with the rugged yamahai brewing method using its own strain of yeast, the Nanago (Yeast Number Seven). Most yamahai-style sake is deep and rich, maybe even a little loud and punchy, but Masumi Nanago is elegant and refined—crisp and bright, helping the drinker float to seventh heaven. So, oops, they did it again. And guess what? You'll be saying, hit me, baby, one more time. Yup, we went there.