Sake Junmai Ginjo Masumi Shiro - 72cl

Sake Junmai Ginjo Masumi Shiro is a sake with a refined and graceful personality produced in Nagano Prefecture by the sakagura Miyasaka Shuzo. With more than three centuries of tradition behind it, Miyasaka Shuzo is counted as one of the most important sakaguras in the entire Nagano Prefecture. It is no coincidence that in 1943 its sake won first place in the coveted National Sake Competition of Japan. This prize has been followed by numerous awards, including international ones, obtained in modern times. The Japanese term 'shiro' means 'white', underlining precisely the delicate character of this sake.

Miyasaka Shuzo Sake Masumi Shiro Junmai Ginjo is made from a combination of Miyama Nishiki rice cultivated in Nagano Prefecture and rice of the Yamada Nishiki variety grown within Hyogo Prefecture. The grains are polished to a 55% dehulling degree and then combined with water from the cold, pure springs of the Japanese Alps. This is followed by steaming and then the saccharification process carried out by the Koji mushroom. At this point, the famous Masumi yeast number 7, the only one used by Miyasaka Shuzo, isolated right inside the sakagura, can metabolise the simple sugars released by Koji and transform them into alcohol during the alcoholic fermentation process.

To the eye, Miyasaka Shuzo's Sake Junmai Ginjo Masumi Shiro shows a transparent appearance. Delicate aromas of banana and apple characterise the olfactory texture together with lactic hints. The progression on the palate reveals excellent freshness and a pleasant umami tone, elements that support the sake's gentle sweetness and anticipate the refined, subtle finish. The sakagura itself suggests pairing this sake with fresh salads, grilled chicken or prawns and various cheeses.