Masumi Junmaiginjo AKA
The colour of this label is Japanese traditional red colour. Brewing method is Yamahai brewing. The yeast is No. 7 yeast. No.7 yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan. This Sake can meet richer umami taste dishes.
Volume: 720ml (per bottle)
Alcohol %: 15%
Raw materials: Rice and Koji
Sake Rice: Yamadanishiki (produced in Yamakuni area, Kato-shi, Hyogo, Japan) and Miyamanishiki (produced in Nagano)
Seimai Buai (Polishing ratio): 55% (55% remaining)
Yeast: No.7 yeast (Brewing Association Yeast No.7)
Tasting note: Slightly milky taste, hints of elegant Ginjo aroma, refined richer texture, good balance taste, dry, medium to full body.