Tokusen Honjozo (720 ml)

In 1946, Masumi's brewers isolated a yeast strain from their own fermentation tanks in Suwa, Nagano — a discovery that became Kyokai Yeast No. 7, now deployed by over 60% of Japan's sake breweries. That same yeast drives this Tokusen Honjozo today. The Suwa Basin kura sits where the ancient Koshu Kaido road meets the Kirigamine Highlands approach, drawing snowmelt water from the Yatsugatake (Eight Peaks) Range — cold, mineral-laden alpine water that slows fermentation and sharpens the sake's natural acidity. Masumi applies the yamahai yeast-starter method across its entire range, cultivating natural lactic-acid bacteria in the shubo over approximately two weeks before fermentation begins — no commercially added lactic acid, in deliberate contrast to the modern sokujo norm. The result is a structurally denser, more lactic-inflected sake than most honjozo at this price tier. As a honjozo, a small addition of distilled alcohol is incorporated at pressing — the category's defining technique — which here lifts aromatic definition and sharpens the finish without diluting the yamahai's characteristic umami backbone. What is unusual: virtually no large-volume brewery applies yamahai universally to entry-level honjozo; Masumi does. Drink now through two years; best served slightly chilled or at room temperature alongside food.