Yumedono

(Palace of Dreams)

Yumedono (Palace of Dreams), an ancient masterpiece of Buddhist architecture, has been the name of Masumi's best sake for over a century. Brewed with top-grade Yamada Nishiki rice and Masumi No. 7 Yeast, then drip-filtered one drop at a time, this masterpiece of the brewer’s art will usher you into a sensory palace of dreams.

• Junmai Daiginjo
• Masumi No. 7 Yeast
• Rice polished to 35% remaining
• 15% alcohol
• Shizuku drip filtered

Nanago

(Number Seven)

Nanago (Number Seven) is brewed with local Kinmon Nishiki rice and Masumi No. 7 Yeast in the traditional yamahai style. It is a liquid reflection of the beauty of our mountain home.

• Yamahai
• Junmai Daiginjo
• Masumi No. 7 Yeast
• Rice polished to 40% remaining
• 15% alcohol

Sanka

(Mountain Flowers)

Sanka (Mountain Flowers) is as fresh as an alpine meadow in the spring. Mild fruit aromas and savory flavors make it the perfect daiginjo to pair with food.

• Junmai Daiginjo
• Masumi No. 7 Yeast
• Rice polished to 45% remaining
• 15% alcohol

AKA

(Red)

AKA (Red) is bright on the surface yet deep, brewed as a yamahai for complexity, with subtle fruit and dairy aromas and a refreshing acidity underpinned by savory umami.

• Yamahai
• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 15% alcohol

KURO

(Black)

KURO (Black) starts with delicate aromas of apple and banana, then strikes a balance of savory depth and dry clarity that brings out the best in the food before leaving the palate clean and fresh.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 15% alcohol

SHIRO

(White)

SHIRO (White) is our “session sake,” light enough to enjoy all night. Mild aromas of banana and apple lead into a palate that is gently sweet and brightened by acidity and lingering savory umami.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 12% alcohol

KAYA

(Brown)

KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of our local Nagano sake rice. Mild aromas of brown rice and cream lead to sweet & savory umami lifted by clean acidity.

• Junmai
• Masumi No. 7 Yeast
• Rice polished to 70% remaining
• 14% alcohol

Arabashiri

(First Run)

The first sake of the brewing season. Fruit aroma and a brilliant acidity make this sake clean and fresh.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 17% alcohol
• Unpasteurized, undiluted, unapologetic

Usunigori

(Spring Snow)

Bottled fresh and allowed to continue fermenting, this sake retains a soft effervescence and a light cloudiness reminiscent of a snow shower in the spring.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 16% alcohol
• Unpasteurized, undiluted, unapologetic

Suzumi Sake

(Summer Breeze)

Suzumi Sake has a bright acidity that highlights the freshness of summer food.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 14% alcohol

Hiyaoroshi

(Sleeping Beauty)

Awakened for autumn, beautifully fresh and gracefully aged.

• Yamahai
• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 15% alcohol

Masumi Sparkling

Bottle-fermented like sparkling wine, Masumi Sparkling combines fine bubbles and crisp acidity with the mild sweetness and deep umami of sake. Offered in extremely limited quantities, perfect for black-tie occasions and special celebrations.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 11% alcohol

Masumi Sparkling Origarami

Perfect for casual gatherings, Origarami is a new type of lightly cloudy, naturally sparkling sake offered in limited quantities.

• Junmai Ginjo
• Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 11% alcohol

Karakuchi Kiippon

Our black label sake has undergone constant improvement from its very begininngs. A superbly balanced dry sake.

• Junmai Ginjo
• No. 1801, Masumi No. 7 Yeast
• Rice polished to 55% remaining
• 15% alcohol

Okuden Kanzukuri

A comfortable junmai that brings richness and balance to your daily table.

• Junmai
• Masumi No. 7 Yeast
• Rice polished to 70% remaining
• 15% alcohol

Tokusen

Tokusen turns the tables on the usual honjozo style with a lighter, more fruity character.

• Honjozo
• Masumi No. 7 Yeast
• Rice polished to 60% remaining
• 15% alcohol

Karakuchi Gold

Clean and light; perfect for food.

• Futsushu (standard table sake)
• Masumi No. 7 Yeast
• Rice polished to 70% remaining
• 15% alcohol

Ginsen

Easy-drinking sake for the daily table.

• Futsushu (standard table sake)
• Masumi No. 7 Yeast
• Rice polished to 70% remaining
• 14% alcohol

Karakuchi Gold Blue Bottle 180ml

This blue-bottle version of Karakuchi Gold is loved around the world, and even soars above it as an in-flight selection on Swiss International Air Lines.

• Futsushu (standard table sake)
• Masumi No. 7 Yeast
• Rice polished to 70% remaining
• 15% alcohol

Ginsen Cup 180ml

Travel light with this easy-going one cup.

• Futsushu (standard table sake)
• Masumi No. 7 Yeast
• Rice polished to 70% remaining
• 14% alcohol

SUMI Shochu

A rare shochu distilled from Masumi sake lees and mixed with spring water from the Japan Alps.

• Kasutori Shochu
• 25% alcohol

Plum Liqueur

Made with Japanese plums, sugar, and Masumi SUMI Shochu. Simple and delightful!

• "Umeshu" Plum Liqueur
• 14% alcohol

Yuzu Liqueur

Made with yuzu citrus juice, sugar, and Masumi SUMI Shochu. Refreshing and delicious!

• "Yuzushu" Yuzu Liqueur
• 14% alcohol

MASUMI
Amazake Plain

Amazake Plain can be enjoyed on its own cool or warm, and it adds natural sweetness and velvety texture to other drinks like milk, sparkling water, or fruit juices. It also a natural alternative in recipes that require sweetening, from teriyaki sauces to cupcakes.

MASUMI
Amazake Rhubarb

Amazake blended with locally grown rhubarb strikes a tantalizing balance of sweet and tangy.

MASUMI
Amazake White Koji

Amazake made with white koji (shiro koji) that produces a refreshing citrus acidity—perfect for the summer season—