Yumedono has been Masumi's highest-grade premium sake since the Meiji Era (1868-1915).
｛ Master brewer's comments ｝
This reminds me of the daiginjo sake we were making a generation ago. While it has all the depth and complexity expected of a daiginjo, it remains clean, light, and easy to drink
｛ Food pairing suggestions ｝
Light, delicate cuisine.
Tofu dishes, steamed miso chicken, white meat fish and shellfish.
|Name: Junmai Yumedono|
|Type: Junmai Daiginjo Genshu Nama Chozo|
|Ingredients: Rice, Water, Koji, Yeast|
|Rice: Koji: Yamada Nishiki (Hyogo Pref.)
Plain: Yamada Nishiki (Hyogo Pref.)
|Polishing rate: 40%|
|Alcohol: 15% range|
|SMV: +/- 0|
|Amino acidity: 0.6|
|Serving temperature: Chilled (10C range)|