Masumi : Sparkling Saké

Tasting characteristics and tips for Masumi Sparkling Sake

Tasting

Nose
The bouquet opens with notes of green fruit, including green apple, orange, and grapefruit. Floral touches of acacia, bay leaf, hazelnuts, and mushrooms enrich the whole.

Palate
On the attack, delicate effervescence precedes a rounded palate supported by a creamy acidity, followed by a lingering finish.

Food pairings and tasting occasions

This sparkling sake pairs beautifully with lemon-grilled chicken, baked oysters, or Chaource. Its ideal serving temperature is between 6 and 10°C to reveal all its finesse. This prestige cuvée, limited to only 102 bottles, deserves to be enjoyed on special occasions.

An exceptional sparkling sake from the Nagano region

Masumi, a historic Japanese house

Founded in 1662 by the Miyasaka family in Suwa in the Nagano region, Masumi takes its name from the sacred mirror of the Suwa Taisha temple, symbolizing transparency and truth. This historic House, now led by Kazuhiro Miyasaka, revolutionized the sake industry by developing Masumi No. 7 yeast in 1946, which became Japan’s national yeast. Specializing in innovative sakes since the Taisho era, the estate notably produces prestige cuvées in limited editions, combining centuries-old tradition with modern fermentation techniques.

A rare and delicate Sparkling Sake

This Masumi Sparkling Sake is the result of a second fermentation in the bottle, a technique borrowed from Champagne. This production method gives the product its natural bubbles and exceptional aromatic complexity. With production extremely limited to just 102 bottles, this cuvée is a true collector’s item for lovers of exceptional spirits. Each 0.75 L bottle bears witness to the ancestral know-how of the Miyasaka House, perpetuating a tradition of quality that is more than three centuries old while continuing to innovate in the art of sparkling sake.