Masumi Yamahai Junmai Ginjo Aka Red (300 ml)

In 1946, a single fermentation tank at Masumi's Suwa kura yielded a yeast strain so vigorous and clean that the Brewing Association distributed it nationally — Kyokai Yeast No. 7 now drives fermentation in over 60% of Japan's sake breweries, yet Masumi remains its only birthplace. The Aka Red is built on that lineage. The Suwa Basin sits at the foot of the Yatsugatake (Eight Peaks) Range in the Japan Alps, where snowmelt from the Kirigamine Highlands filters through the geology of central Honshu into the aquifer beneath Shimizu-machi — 'Clear Water Village' — delivering the soft, mineral-precise water that defines the brewery's house character. Rather than the industry-standard sokujo shortcut, Masumi cultivates a yamahai yeast starter over approximately two weeks, allowing natural lactic-acid bacteria to develop without commercial acid addition; the result is a structurally higher natural acidity and a layered umami depth that sokujo cannot replicate. Rice is milled in-house, and Miyama Nishiki — Nagano's own cold-climate variety — is polished to Ginjo grade (≤60% remaining). The special feature: yamahai is typically reserved for premium or aged expressions at other houses; Masumi deploys it range-wide, including this 300 ml format, making the method accessible without compromise. Drink now through two years; serve slightly below room temperature to open the lactic complexity.