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- Masumi Sparkling (750ml)
Masumi Sparkling (750ml)
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¥6,360 w/o tax
- *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.
- *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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on SakeYours
Detailed information
| Volume | 750ml |
|---|---|
| Size (L W H) | 8.5 x 8.5 x 32.0 cm |
| Weight | 1.7kg |
| Ingredients | 米、米麹、水 |
| 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% |
