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
![kaya](https://www.masumi.co.jp/en/wp/wp-content/themes/masumi/img/product/kaya_1.jpg)
KAYA is named for the brown and gold color of rice fields during the autumn harvest. Pairs broadly with Japanese standards—grilled fish, teriyaki anything, nabe hotpots—and robust Western dishes—roast vegetables & meats, dairy & cheese.
- Name
- KAYA (Brown)
- Type
- Junmai
- Availability
- Year-round
- Ingredients
- Rice, water, koji, yeast
- Rice
- Sankei Nishiki, Miyama Nishiki, Hitogokochi (all Nagano Pref.)
- Polishing rate
- 70% remaining
- Alcohol
- 14%
- Serving temperature
- Best warm, good chilled
- Storage
- Cool and dark
Volumes
- 1800ml, 720ml, 300ml