Masumi Junmai Ginjo Suzumi Sake *Seasonal Item* (720 ml)

In 1946, Masumi's fermentation tanks in Suwa, Nagano yielded a yeast strain so reliable and expressive that the Brewing Association distributed it nationwide — Kyokai Yeast No. 7, now deployed by over 60% of Japan's sake breweries, was born here. Suzumi is the seasonal summer expression of that legacy. The Suwa Basin sits at the foot of the Yatsugatake (Eight Peaks) Range, where snowmelt from the Kirigamine Highlands feeds both Masumi breweries with exceptionally soft, clean alpine water — a source that drives the delicate, low-mineral texture characteristic of Nagano sake. Rice is polished in-house to Junmai Ginjo grade (≤60% seimaibuai), primarily from Nagano-grown Miyama Nishiki, a cold-climate variety bred for the region's short growing season and high-altitude diurnal swings. The defining technical commitment is yamahai yeast-starter: natural lactic-acid bacteria are cultivated in the shubo tank over approximately two weeks before Kyokai No. 7 fermentation begins — no commercially added lactic acid — producing a cleaner, more structured acidity than the sokujo norm. Masumi applies this labour-intensive method across its entire range, not merely at premium tiers, which is rare at this production volume. Suzumi ('cool evening breeze') is a seasonal release designed for summer drinking: expect the yamahai's characteristic backbone softened by ginjo-grade polish into a lighter, more aromatic register. Drink young and well-chilled.