Masumi Sparkling Origarami Sake - 750 ml
The Miyasaka Brewing Company was established in 1662 by the Miyasaka family, who transitioned from being samurai to the lords of the Suwa area to becoming master sake brewers. The brewery gained significant prominence in 1946 with the discovery of Yeast Number Seven in its fermentation tanks, a strain that remains the most widely used sake yeast in the world today.
Description
This lightly cloudy, naturally sparkling sake is fermented in the bottle and sold unfiltered 'on-the-lees' in a style similar to petillant naturel wines. It presents a delicate aroma with notes of apple, pear, and a uniquely inviting fragrance characteristic of Yeast No. 7. On the palate, it offers a sensory double-entendre by combining crisp bubbles and wine-like acidity with the creamy, savoury richness and umami of traditional sake. The finish is clean and refreshing with a subtle sweetness and a lingering touch of honey. This Junmai Ginjo has an alcohol content of 11% to 12% and a rice polishing rate of 55%.
Food Pairing
The vibrant acidity and fine effervescence of this sparkling sake make it a versatile companion for both Japanese and Western cuisines. It pairs naturally with fresh seafood such as sashimi, raw oysters, and uni, as well as miso-cured or marinated dishes like miso black cod. Its lactic notes and savoury depth also complement aged or washed-rind cheeses, lobster risotto with truffles, and even quatro formaggio pizza. For an ideal experience, it should be served deeply chilled to highlight its crisp bubbles and refreshing citrus-like acidity.
The Miyasaka Brewing Company was established in 1662 by the Miyasaka family, who transitioned from being samurai to the lords of the Suwa area to becoming master sake brewers. The brewery gained significant prominence in 1946 with the discovery of Yeast Number Seven in its fermentation tanks, a strain that remains the most widely used sake yeast in the world today.
Description
This lightly cloudy, naturally sparkling sake is fermented in the bottle and sold unfiltered 'on-the-lees' in a style similar to petillant naturel wines. It presents a delicate aroma with notes of apple, pear, and a uniquely inviting fragrance characteristic of Yeast No. 7. On the palate, it offers a sensory double-entendre by combining crisp bubbles and wine-like acidity with the creamy, savoury richness and umami of traditional sake. The finish is clean and refreshing with a subtle sweetness and a lingering touch of honey. This Junmai Ginjo has an alcohol content of 11% to 12% and a rice polishing rate of 55%.
Food Pairing
The vibrant acidity and fine effervescence of this sparkling sake make it a versatile companion for both Japanese and Western cuisines. It pairs naturally with fresh seafood such as sashimi, raw oysters, and uni, as well as miso-cured or marinated dishes like miso black cod. Its lactic notes and savoury depth also complement aged or washed-rind cheeses, lobster risotto with truffles, and even quatro formaggio pizza. For an ideal experience, it should be served deeply chilled to highlight its crisp bubbles and refreshing citrus-like acidity.
Description
The Miyasaka Brewing Company was established in 1662 by the Miyasaka family, who transitioned from being samurai to the lords of the Suwa area to becoming master sake brewers. The brewery gained significant prominence in 1946 with the discovery of Yeast Number Seven in its fermentation tanks, a strain that remains the most widely used sake yeast in the world today.
Description
This lightly cloudy, naturally sparkling sake is fermented in the bottle and sold unfiltered 'on-the-lees' in a style similar to petillant naturel wines. It presents a delicate aroma with notes of apple, pear, and a uniquely inviting fragrance characteristic of Yeast No. 7. On the palate, it offers a sensory double-entendre by combining crisp bubbles and wine-like acidity with the creamy, savoury richness and umami of traditional sake. The finish is clean and refreshing with a subtle sweetness and a lingering touch of honey. This Junmai Ginjo has an alcohol content of 11% to 12% and a rice polishing rate of 55%.
Food Pairing
The vibrant acidity and fine effervescence of this sparkling sake make it a versatile companion for both Japanese and Western cuisines. It pairs naturally with fresh seafood such as sashimi, raw oysters, and uni, as well as miso-cured or marinated dishes like miso black cod. Its lactic notes and savoury depth also complement aged or washed-rind cheeses, lobster risotto with truffles, and even quatro formaggio pizza. For an ideal experience, it should be served deeply chilled to highlight its crisp bubbles and refreshing citrus-like acidity.
