Masumi Aka

The rich aroma reminiscent of creamy dairy products like yogurt or sour cream.

※Sake meter value・・・Sake Meter Value” (SMV), or “Nihonshu-do” in Japanese, is a scale indicating the sweetness or dryness of sake. Positive values mean drier sake, negative values suggest sweetness, and values near zero indicate a balanced profile. It helps consumers choose sake based on their taste preferences, with dry sake pairing well with savory dishes and sweet sake complementing desserts.

※Acidity・・・The “acidity” of Japanese sake is a measure of its sourness, with higher values indicating more acidity and lower values suggesting a milder taste. Moderate acidity contributes to a refreshing quality that pairs well with food. Typically ranging from 0.7% to 2%, acidity varies based on production methods and ingredients. It is a factor that influences the quality of sake, adjusted by brewers during the brewing process.

https://www.masumi.co.jp/

Local sake reflects the climate, traditions, and culture of the region. Each bottle contains a story about the origins of the sake brewery, the thoughts of the people who lived in each era, and the natural environment in which the rice and water used as ingredients come from. Miyasaka Jozo was established in 1662. “Masumi”, the brand launched in the late Edo peri-od, has the theme of “connecting people, nature, and . The brewery is committed to activities related to local development, nature conservation, and cultural inheritance. As part of such activities, the brewery hold events in collaboration with the five sake breweries located along the Koshu road, and publishes the tabloid magazine Brew, which introduces the climate of the region and the lives of its people. The brewery hopes to contribute to a better future for the region because the local community always supports its sake production.