Masumi Nanago - Junmai Daiginjo / Yamahai Sake
"Saucy, stylish daiginjo for the 21st Century."
A new-style daiginjo for the 21st Century with a saucy attitude. Brewed using the old yamahai method with Assn. No. 7 yeast, discovered at Miyasaka Brewing Co. in 1946.
More about Masumi Nanago - Junmai Daiginjo / Yamahai Sake
Brewery: Miyasaka | Prefecture: Nagano
Size: 720ml | ABV: 16%
Grade: Junmai Daiginjo
Taste: Rich & Dry
Serving Temperature: Cold
Pairing: Salads, seafood and grilled meats. Butter, cheese and dairy-based cuisine
Storage: Keep in a cool dark and dry place
Rice Variety: Miyama Nishiki
Yeast: Association No.7, House Yeast
Brewing Method: Sokujo
Polishing Ratio: 45%
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.