Yumedono has been Masumi's highest-grade premium sake since the Meiji Era (1868-1915), and this junmai daiginjo version of Yumedono bridges the gap between the stand-alone intensity of competition-grade sake and the "have-it-with-food" moderation of real-world sake.
｛ 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: Yamada Nishiki (Hyogo Pref.)|
|Polishing rate: 40%|
|Yeast: No. 18|
|Alcohol: 15% range|
|SMV: +/- 0|
|Amino acidity: 0.6|
|Serving temperature: Chilled|
1.5L / 720ml