Masumi Junmai Ginjo Arabashiri
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The first sake of Masumi's brewing season! Fresh and punchy with sweet and tangy fruit elements and a clean, crisp finish. Has the undiluted strength to pair with rich foods like miso-marinated fish, dark meat stews, and pasta with heavy cream or cheese sauces, but also has the fresh acidity to go with citrus salads or ceviche. Practically exploding with flavour, “Arabashiri” pairs well with non-Japanese foods too, especially island and South American cuisine!
Tasting notes:
A fresh palate of charentais melon, cucumber, vanilla froyo, & a shimmering twang of acidity make this sake one of the great joys of Spring.
Miyasaka Shuzo, 宮坂醸造
Est. 1662
Location: Suwa, Nagano
Rice variety: Sankei Nishiki, Hitogokochi (Nagano)
Polishing: 55%
Yeast: Masumi No.7 (proprietary strain)
Acidity: 2.0
SMV -3.1
Alcohol: 17%
Storage: Refrigerator
Masumi is one of the great names of the sake world, admired throughout Japan for its unshakable down-to-earth reliability. The brewery where it is made was founded in 1662 in the town of Suwa, where a tradition of precision craftsmanship had led to the development of the silk spinning trade. Masumi achieved great prominence in 1946 with the discovery of a new yeast variety, “Nanago” or Association No. 7. With its gentle aroma and ease of use Nanago continues to be used by over half of the breweries in Japan.
Pair with equally robust foods (I love a little semi-firm sheep or goat's milk cheese like the French Ardi Gasna, fennel pollen & pepper- dusted pork chops or porchetta, or generously herbed pomelo salad with olive oil) and you'll be on cloud nine.
