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Miyasaka Brewery

Masumi Arabashiri "First Run" - Junmai Ginjo Nama Sake

wcp_price - 3850 wcp_compare_at_price - 0 - wcp_compare_at_price_max - 0 - wcp_compare_at_price_min - 0 - wcp_price_max - 3850 - wcp_price_min - 3850 - wcp_v_price - 3850 - wcp_v_compare_at_price - 0 -
£38.50

"Fresh and vibrant, with savoury flavour notes."

 

Fresh and vibrant, with flavour amplitude rare in a young, unpasteurised sake. Savoury notes add to the taste enjoyment. Made with a strain of the No. 7 yeast discovered at Masumi’s brewery 70 years ago.

It is all in the name. "First Run", or "Arabashiri" in Japanese, is the first sake of the brewing year and a privilege limited to a few. In Japan, most breweries produce their sake during the Winter months, starting on October 01st (World Sake Day) and finishing in Spring. This "First Run" by Masumi is, therefore, the brewery very first pressed and bottled batch.

Characteristics of "First Run" Arabashiri Junmai Ginjjo

ABV: 17%

Grade: Junmai Ginjo Nama Genshu

Taste: Light & Dry

Storage: Keep refrigerated at all times (unpasteurised)

Rice Variety: Sankeinishiki, Hitogokochi

Yeast: Masumi Association No.7

Brewing Method: Sokujo

Polishing Ratio: 55%

Acidity: 2.3

SMV: -5

Food Pairing

Robust and spicy foods—even Cuban and Brazilian fare.

Recommended Serving Temperature

Chilled

Region

The Miyasaka Brewery is located in Nagano prefecture.

The Miyasaka Brewery

Founded in 1662 in the town of Suwa in Nagano Prefecture, the Miyasaka Brewery are the creators of Masumi sake, one of the highest name of the sake world. In 1920, the brewery’s president at the time, Masaru Miyasaka, then took a bold decision. He appointed a 28 years old sake prodigy as the Brew Master to revive the brewery; his name was Chisato Kubota. The revival plan worked and in 1936 Miyasaka won the first of many top honours at the Japan National Sake Appraisal. Then the brewery reached another high in 1946 with the discovery of a new yeast variety by Brew Master Chisato Kubota. This yeast will later be known as Yeast No. 7 and become central to sake making in Japan.