Masumi : Sparkling Saké

Tasting characteristics and serving advice for Masumi Sparkling Sake

Tasting

Nose
The bouquet opens with notes of green fruits such as green apple, orange and grapefruit. Floral touches of acacia and bay laurel, along with hazelnut and mushroom, add complexity.

Palate
From the outset, the delicate effervescence leads to a rounded palate supported by creamy acidity, followed by a lingering finish.

Food pairings and serving occasions

This sparkling sake pairs beautifully with lemon-grilled chicken, baked oysters or Chaource. Serve ideally between 43 and 50°F (6–10°C) to reveal all its finesse. This prestige cuvée, limited to just 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 shrine, symbolizing transparency and truth. This historic house, now run by Kazuhiro Miyasaka, revolutionized the sake industry in 1946 by developing Masumi Yeast No. 7, which became Japan’s national yeast. Specializing in innovative sakes since the Taisho era, the estate 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 method gives the sake its natural bubbles and exceptional aromatic complexity. The extremely limited production of just 102 bottles makes this cuvée a true collector’s item for lovers of exceptional spirits. Each 0.75 L bottle bears witness to the ancestral know-how of Maison Miyasaka, perpetuating a tradition of quality over three centuries old while innovating in the art of sparkling sake.