SAKURAMASAMUNE
Shinsui
Shinsui
Sake Type (designation) Ginjo (Namazake, 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)

limited-time product: from November to February

@@"Shinsui" is ginjo nama genshu which does not go through the process of carbon filtration, pasteurization ("Hi-ire"), and adding water for the adjustment of alcohol concentration. "Shinsui" was the previous name of "Masamune". This sake is a seasonal product and used to be tasted only in the brewery.
@@Enjoy this sake well-chilled or on the rocks. It is better to taste it earlier because it changes the constituent while it is preserved (Keep refrigerated; Best before 30 days of purchase).@

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