Masumi Sparkling (750ml)

  • Masumi Sparkling (750ml)
  • Masumi Sparkling (750ml)
  • Masumi Sparkling (750ml)
  • Masumi Sparkling (750ml)
  • Masumi Sparkling (750ml)
  • Masumi Sparkling (750ml)

¥6,360

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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
  • *Payment should be made in Japanese yen.
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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
  • *Payment should be made in Japanese yen.
  • *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.


Awards

AwardsSake Selection2018 Sparkling Sake Division Platinum, Trophy Sparkling Sake

"Masumi awa-sake Sparkling" is a sparkling Japanese sake which has undergone secondary fermentation that was launched after over 10 years of experimentation by Nagano's famous sake brand "Masumi". This sake is carefully brewed using the polished rice grains of "Kinmon-nishiki," a sake rice cultivar produced locally in Nagano's Shinshu Suwa, a plateau basin blessed with pristine water and a cool climate at the foot of the Kiragamine mountains. As this sake is laboriously produced individually by hand via the processes of remuage (riddling) and degorgement (removal of yeast deposits) over the course of several months, it exists in limited quantities and is a rare product. The technique of secondary fermentation where yeast is returned into the bottle for secondary fermentation results in bubbles as the sake is carefully aged for over a year and a half. This sake is unique for its delicate streams of bubbles and its subtle aroma of rice. This sparkling sake can be served alongside both Japanese dishes as well as Western dishes such as French cuisine, and is the perfect choice of alcohol for making your celebratory occasions even more special. This authentic sparkling Japanese sake has also been awarded the Platinum Prize at Sake Selection2018, an international competition held in Brussels.

Pairing food proposed from Vendor
sashimi, fresh vegetables, young cheese, Japanese cuisine with fermented aspects (soy sause, miso, shio koji)

About "Masumi"
This brand whose name has been used in sake breweries for over 350 years and was derived from the "Masumi Mirror," a treasure of the local Suwa Taisha shrine, has a long history dating all the way back to the late Edo period (18th~19th century). Motivated by their philosophy of "striving to become better, nurturing talents, selecting the best rice, and pursuing only authentic sake without selling gimmicks," their sake has dutifully kept the taste refined through the hard work of successive generations of famous brewers, and remains one of the leading sake in Nagano prefecture today.

Recommended temperature

  • Atsukan (50 - 55℃)
  • Jokan (45 - 50℃)
  • Nurukan (30 - 40℃)
  • Room temperature (15 - 20℃)
  • Hanabie (10℃)
  • Yukibie (5℃)

Type

Tag

Appearance

  • Clarity

    Transparency

    Hazy

  • Colour

    Colorless

    Dark brown

  • Intensity

    Water

    Deep

Nose characteristics

  • Intensity

    Low

    Strong

Taste characteristics

  • Light / Body

    Light

    Body

  • Sweet / Dry

    Sweet

    Dry

  • Simple / Complexity

    Simple

    Complexity

  • Acidity

    Low

    High

  • Umami

    Low

    High

  • Finish

    Low finish

    Long finish

Aroma and flavor

Detailed information

Volume 750ml
Size (L W H) 8.5 x 8.5 x 32.0 cm
Weight 1.7 kg
Ingredients Rice, rice koji, water
Region Nagano
Alcohol content 12%vol.
Sake Meter Value ? ?An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer. ±-49
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +5.9
Polishing ratio ?? Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake. 55%
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※We do not sell alcoholic beverages to underage.

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