Masumi Junmaidaiginjo Yumedono

Renewal Junmaidaiginjo of Masumi. This is flagship Junmai type of Masumi. The name of Yumedono is used for prestigious Sake of Masumi since Meiji era.  No.7 yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan. The filtration method is drip separation without external pressure. Sake drops naturally from bags and collected in glass bottles. Only extremely limited volume is filtrated.   

Volume: 720ml (per bottle)

Alcohol %: 15%

Raw materials: Rice and Koji

Sake Rice: Yamadanishiki (produced in Yamakuni area, Kato-shi, Hyogo, Japan)

Seimai Buai (Polishing ratio): 35% (35% remaining)

Yeast: No.7 yeast (Brewing Association Yeast No.7)

Tasting note: Splendid elegant and gorgeous Ginjo aroma, refined and smooth texture, soft sweetness of rice, rich and good balance taste, dry, medium body.