NAGANO・Suwa city
Masumi Karakuchi Kiippon
ますみじゅんまいぎんじょうからくちきいっぽん ／ Masumi Karakuchi Kiippon
Junmai
Ginjo
Won the Gold Medal at the 2018 U.S. National Sake Appraisal. Won gold at the Kan Sake Award 2018. Won gold at KURA MASTER 2017, a sake competition in France. This black label is the result of repeated improvements on manufacturing process to develop a clear flavor. The flavor is dry yet soft.
- Sake brewery
-
宮坂醸造株式会社
- Miyasaka Brewing Company, Ltd. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
Use a sake cup with straight sides to enjoy the light and clean sake.
Food pairing
The recommendation is to pair it with ingredients unique to mountainous regions, like mountain vegetables, river fish, and somewhat bitter fish. But the sake flavor, which boasts excellent balance of dryness and umami, also wonderfully assits bold-flavored dishes, like fatty sashimi and horse meat sashimi. It's a ginjo-shu, but great as a heated sake, too, as indicated by the accomplishment at the Kan Sake Award.
Sake profile
| Prefecture | NAGANO |
|---|---|
| Municipality | Suwa city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Miyama Nishiki / Yamada Nishiki / Hitogokochi (美山錦・ 山田錦・ひとごこち) |
| Location of sake rice production | Nagano and Hyogo prefectures |
| brewing water | Mt. Nyukasa's underground water (hardness of 4.5) |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +3.0 |
| Flavor | Dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu