Masumi
Masumi KAYA Brown 茅色 Junmai 300ml
$16.10
KAYA (Brown) is named for the brown and gold color of rice fields during the autumn harvest.
Relatively light polishing preserves the savory depth of our local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.
Food pairing suggestions
Pairs broadly with Japanese standards‚ grilled fish, teriyaki anything, nabe hotpots‚ and robust Western dishes‚ roast vegetables & meats, dairy & cheese.
The Specs
Name: KAYA Brown
Type: Junmai
Capacity: 300ml
Standard drinks: 3.31
Item code: MAS-12
Availability: Year round
Ingredients: Water, rice, koji, yeast
Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.)
Polishing rate: 70%
Yeast: Masumi No. 7
Alcohol: 14%
SMV: +1.0
Acidity: 1.5
Amino acidity: 1.0
Serving temperature: Best warm, good chilled
Region: Nagano, Japan
This next sake really excites us. We had the pleasure of tasting it a few years ago when we travelled (remember that?) to Suwa in Nagano. Its fresh taste with the effervescence was really good. We are so glad we could get some to bring to Australia.
Relatively light polishing preserves the savory depth of our local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.
Food pairing suggestions
Pairs broadly with Japanese standards‚ grilled fish, teriyaki anything, nabe hotpots‚ and robust Western dishes‚ roast vegetables & meats, dairy & cheese.
The Specs
Name: KAYA Brown
Type: Junmai
Capacity: 300ml
Standard drinks: 3.31
Item code: MAS-12
Availability: Year round
Ingredients: Water, rice, koji, yeast
Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.)
Polishing rate: 70%
Yeast: Masumi No. 7
Alcohol: 14%
SMV: +1.0
Acidity: 1.5
Amino acidity: 1.0
Serving temperature: Best warm, good chilled
Region: Nagano, Japan
This next sake really excites us. We had the pleasure of tasting it a few years ago when we travelled (remember that?) to Suwa in Nagano. Its fresh taste with the effervescence was really good. We are so glad we could get some to bring to Australia.