SAKURAMASAMUNE
Masamune
Masamune
Sake Type (designation) Ginjo (Genshu)
Rice Yamadanishiki (from Hyogo)
Rice Polishing Ratio 60%
Alcohol Content (by volume) 18.5%
Sake Mater Value +4.0
Acidity 1.60
sweet
middle
medium dry
dry
5C
(41F)
10C
(50F)
15C
(59F)
20C
(68F)
35C
(95F)
40C
(104F)
45C
(113F)
50C
(122F)
@@"Masamune" is ginjo-shu used Yamadanishiki grown in Hyogo which is one of the best types of rice for brewing sake. The rice for this sake is polished to 60%, and it has the umami flavor of rice. And this sake is "genshu" which which does not go through the process of adding water for the adjustment of alcohol concentration, so it can be enjoyed with a more mellow taste.
@@"Masamune" was originally named by Sakuramasamune, and it has become popular in Japan as the sake name. Therefore we are proud of using the name "Masamune" and brew it to be true to its name.

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