Masumi Junmaidaiginjo Yumedono Raw materials: Rice and Koji

Raw materials: Rice and Koji (Koji mold)

Seimai Buai (Polishing ratio): 55% (55% remaining)

Kikuhime BY Daiginjo

He was impressed with blue sea of Himi and Tateyama mountains over blue sea (This view is rare in the world

Please enjoy this Sake at room temperature or slightly warmed

Masumi Junmaidaiginjo Yumedono Raw materials: Rice and KojiMasumi Junmaidaiginjo Yumedono Renewal Junmaidaiginjo of Masumi. This is flagship Junmai type of Masumi. The name of Yumedono is used for prestigious Sake of Masumi since Meiji era. No. 7 yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan. The filtration method is drip separation without external pressure. Sake drops naturally from bags and collected in glass bottles. Only extremely limited volume is filtrated.