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yeast from their own Kura and water from the mountains in Nagao
Seimai Buai (Polishing ratio): 50% or less (slightly changes depends on vintages
Hand crafted Honjikomi brewed by Kiyoto Shuzou
One of renewal Junmaidaiginjo of Masumi
Masuizumi R Junmaidaiginjo yeast from their own KuraMasuizumi R (5) Junmaidaiginjo This is one of the challenging Sake by Masuizumi. This Sake is brewed with the yeast which is used in Champagne. You can enjoy very unique taste. "(5)" is a number of tank. The quantities per a year is very samll. (This Sake is not sparkling.) Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice and Koji (Koji mold) Sake Rice: Yamadanishiki (produced in Japan) Seimai Buai (Polishing ratio): 50% (50% remaining)