"Savoury sparkle, a touch of honey."


Junmai ginjo sake bottle-fermented in the traditional method. Second fermentation in the bottle gives Masumi Sparkling a fine bubble structure not found in gas-injected sake. Aged for nearly two years for a well-balanced and smooth character.

Characteristics of "Grand Prix" Sparkling

ABV: 12%

Grade: Sparkling

Taste: Rich & Sweet

Storage: Keep in a cool dark and dry place

Rice Variety: Kinmon Nishiki

Yeast: N/A

Brewing Method: Sokujo

Polishing Ratio: 55%

Acidity: 1.6

SMV: -49

Food Pairing

Umami rich Japanese food.

Recommended Serving Temperature



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.