Sake Type
Junmai Ginjo
Rice Type & Origin Area
Miyama Nishiki, Sankei Nishiki, Hitogokochi, Yamada Nishiki (Nagano & Hyogo)
Rice-polishing Ratio
55%
Alcohol Percentage
15%
SMV (Sake Meter Value)
N/A
Production Area
Nagano
Masumi Kuro Junmai Ginjo
MIYASAKA BREWING
This Junmai Ginjo sake begins with delicate aromas of apple and banana, leading to a harmonious balance of savoury depth and dry clarity. Its clean and fresh finish enhances the dining experience, making it an excellent companion to a variety of dishes. Brewed with rice polished to 55% and fermented using Masumi No. 7 yeast, it embodies the traditional craftsmanship of Nagano's Miyasaka Brewing. The sake's refined profile and versatility make it suitable for both casual and formal occasions, offering a taste that is both elegant and approachable.
About the Sake brewery:
Miyasaka focuses on producing sake that reflects its environmental origins while maintaining a strong connection with nature. The brewery balances tradition with innovation. In 1946, the National Brewing Institute's yeast scientist, Dr. Shoichi Yamada, discovered a fine yeast in Miyasaka's fermentation tanks, naming it "Brewing Association Yeast No. 7." This yeast became widely popular and remains the most used sake yeast globally. To strengthen Masumi's brand identity, Miyasaka now uses only proprietary strains of Number Seven Yeast to produce high-quality, food-friendly sake for everyday consumption. The company continues its tradition of seeking new ways to improve quality and expand the possibilities of sake.