Masumi
Masumi is anancient mountain sakagura based in Nagano, in the Japanese Alps, which has been engaged in the art of sake brewing for almost four centuries, with the aim of offering a high quality to be enjoyed in everyday life. Masumi's story began in 1662, the year the sakagura was founded, when the Miyasaka, a clan of samurai serving the lords of the Suwa area, decided to put away their katanas to devote themselves to sake brewing. Over the centuries, their sake has been appreciated by important figures, testifying to the high quality of their production. However, in the early 1900s a period of crisis brought the sakagura to the brink of closure. What kept the business going was only the tenacious spirit of then president Masaru Miyasaka, who was determined to produce the best sake in all of Japan. To this end he undertook several pilgrimages together with his trusted collaborator Chisato Kubota to learn all the secrets of Japan's most important fermented beverage. In 1943, Masaru's efforts were rewarded with first place in the National Sake Competition. Three years later, in 1946, the No. 7 yeast, a unique and prized strain linked to the quality of Masumi sake, was isolated within the sakagura.The success of sakagura was such that in 1982 a second location was opened in the village of Fujimi, and in the decades that followed, the Miyasaka family's sake began to be exported all over the world.
Masumi's signature sake is made from the highest quality raw materials, such as rice cultivated by trusted farmers and the purest water from the springs in the Japanese Alps. In particular, the rice belongs to the Miyama Nishiki, Hitogokochi, Sankei Nishiki and Kinmon Nishiki varieties, all from the Nagano prefecture, while the other two types of rice used in the sakagura, namely Aiyama and the prized Yamada Nishiki, come from the Hyogo prefecture. As for the water used, this is naturally filtered through the mountains and is therefore low in minerals, contributing to the light and delicate character of Masumi sake. Finally, another key ingredient in determining the character of these sakes is yeast No.7, isolated within the sakagura.
Masumi's sake collection is characterised by levels of polish as high as 35%, a factor that contributes to their pure and crystalline character, also a consequence of centuries of tradition.
Masumi is anancient mountain sakagura based in Nagano, in the Japanese Alps, which has been engaged in the art of sake brewing for almost four centuries, with the aim of offering a high quality to be enjoyed in everyday life. Masumi's story began in 1662, the year the sakagura was founded, when the Miyasaka, a clan of samurai serving the lords of the Suwa area, decided to put away their katanas to devote themselves to sake brewing. Over the centuries, their sake has been appreciated by important figures, testifying to the high quality of their production. However, in the early 1900s a period of crisis brought the sakagura to the brink of closure. What kept the business going was only the tenacious spirit of then president Masaru Miyasaka, who was determined to produce the best sake in all of Japan. To this end he undertook several pilgrimages together with his trusted collaborator Chisato Kubota to learn all the secrets of Japan's most important fermented beverage. In 1943, Masaru's efforts were rewarded with first place in the National Sake Competition. Three years later, in 1946, the No. 7 yeast, a unique and prized strain linked to the quality of Masumi sake, was isolated within the sakagura.The success of sakagura was such that in 1982 a second location was opened in the village of Fujimi, and in the decades that followed, the Miyasaka family's sake began to be exported all over the world.
Masumi's signature sake is made from the highest quality raw materials, such as rice cultivated by trusted farmers and the purest water from the springs in the Japanese Alps. In particular, the rice belongs to the Miyama Nishiki, Hitogokochi, Sankei Nishiki and Kinmon Nishiki varieties, all from the Nagano prefecture, while the other two types of rice used in the sakagura, namely Aiyama and the prized Yamada Nishiki, come from the Hyogo prefecture. As for the water used, this is naturally filtered through the mountains and is therefore low in minerals, contributing to the light and delicate character of Masumi sake. Finally, another key ingredient in determining the character of these sakes is yeast No.7, isolated within the sakagura.
Masumi's sake collection is characterised by levels of polish as high as 35%, a factor that contributes to their pure and crystalline character, also a consequence of centuries of tradition.
